The influence of external factors on the alcoholic fermentation of wine yeasts

In France, one of INAO missions is to delimit the production area of the « Appellations d’origine contrôlées » (AOC). For wine AOC, the delimitation of plots allows for identifying plots of land that respond to technical criteria of the vine location, criteria adapted in every appellation. Some old delimitations AOC are not in adequacy with their territory. Indeed, in spite the existence of a politic aiming to protect production areas AOC, urbanization, road infrastructure or quarries occupy surfaces classified in AOC today.

The hill Somló looks like a huge island wich jumps out of the see, a few kilometers away from the slope of Bakony highland and on the edge of the Hungarian small plane.

Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides.

Water nutrition is crucial for wine grape performance. Thus soil investigation aims at characterizing spatial and temporal variability of available water. A possible strategy

The recovery of ancestral or minority vine varieties has been gaining great interest in recent years, among other reasons because it is likely that some of these varieties, due to the fact that they are found in relict areas, have a greater potential for adaptation to external factors (biotic or abiotic) and can minimize the effects that climate change is causing in viticulture. Varieties that can be grown at altitude are currently being sought to combat rising temperatures and prolonged extreme drought conditions. In Catalonia, the Pyrenean expansion of vineyard cultivation is documented from the 10th century and has been related to the “small climatic optimum” (9th-12th centuries) and also to seigniorial power.[1] But different adverse climatic periods and the arrival of Phylloxera by the late 19th century made many of these crops disappear.[2]