Relations between soil characteristics and must and wine composition in different terroirs of Emilia Romagna (Italy)

Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium L. (“grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs.

Since the approval in 2019 of the use of high-power ultrasound (US) in winemaking to support extractive processes from grape to must, the study of this technology in red winemaking has increased significantly, with laboratory and semi-industrial scale studies.

The Appellation d’Origine Contrôlée of Bandol covers an area of ​​1365 ha, 83% of which are planted with vines, the annual production being around 40,000 hl. Among the wines produced, there are mainly reds which assert themselves over time, but also rosés characterized by their pale colour, generally orange; the whites represent a small part of the production. The main grape variety of this AOC is Mouvèdre, of Spanish origin, which is also found in Provence and Languedoc.

Global warming is shifting vine phenology, resulting in a decoupling of phenolic and technological berry ripening. This is altering the balance of fruit traits, which is key relevance to winegrowers

The concept of ‘terroir’ describes the interplay of the environmental factors that affect the grapevine. This includes but is not limited to climate, soil composition, vineyard management, topography, and geology.