Characterization of the Origin Denomination “Ribeira Sacra”

Agriculture, natural resource management and the production and sale of products such as wine are increasingly data-driven activities. Thus, the use of remote and proximal crop and soil sensors to aid management decisions is becoming commonplace and ‘Agtech’ is proliferating commercially; mapping, underpinned by geographical information systems and complex methods of spatial analysis, is widely used. Likewise, the chemical and sensory analysis of wines draws on multivariate statistics; the efficient winery intake of grapes, subsequent production of wines and their delivery to markets relies on logistics; whilst the sales and marketing of wines is increasingly driven by artificial intelligence linked to the recorded purchasing behaviour of consumers. In brief, there is data everywhere!

Opinions will vary on whether these developments are a good thing. Those concerned with the ‘mystique’ of wine, or the historical aspects of terroir and its preservation, may find them confronting. In contrast, they offer an opportunity to those interested in the biophysical elements of terroir, and efforts aimed at better understanding how these impact on vineyard performance and the sensory attributes of resultant wines. At the previous Terroir Congress, we demonstrated the potential of analytical methods used at the within-vineyard scale in the development of Precision Viticulture, in contributing to a quantitative understanding of regional terroir. For this conference, we take this approach forward with examples from contrasting locations in both the northern and southern hemispheres. We show how, by focussing on the vineyards within winegrowing regions, as opposed to all of the land within those regions, we might move towards a more robust terroir zoning than one derived from a mixture of history, thematic mapping, heuristics and the whims of marketers. Aside from providing improved understanding by underpinning terroir with data, such methods should also promote improved management of the entire wine value chain.

Le travail a le but de contribuer à faire connaître l’influence du milieu, en particulier le climat, sur l’expression génétique de la variété Italia en Sicile.
L’etude a étè effectué durant six années, du 1992 au 1997

Apart from pro(antho)cyanidins and tannins, other phenolic compounds in wine or grapes have been shown to interact with salivary proteins and may contribute to overall sensory in-mouth sensations [1, 2]. Anthocyanins are the dominant phenolics in red wine and grape skin [3] , so it is expected that they come into contact and interact with salivary proteins after ingestion.

Aim: In this work, we have optimized a robust methodology for investigating possible correlations between the phytochemical profile of wine and the terroir (including the climate), considering the specific wine-growing area. In particular, the untargeted metabolomic and sensorial profiles of Gutturnio DOC commercial wines (both still and “frizzante” types) from different production areas in the Piacenza province were determined. The geographical areas taken into consideration for this study consisted in Val Tidone, Val Nure and Val d’Arda.

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...