Soil survey and continuous classification for terroir delineation in the “Colli Orientali del Friuli” wine production area

This paper investigates sustainability in European wineries. The growing body of literature on the subject of sustainability underlines the increasing attention on the environmental and social impacts of intensive and irresponsible wine production.

The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines.

Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties

Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.