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

Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.

AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.

Reductive wine fault is characterized by the presence of odors such as rotten eggs or spoiled camembert cheese, originating from hydrogen sulfide (H2S) and methanethiol (MeSH) [1]. These compounds stabilize in polysulfide forms, creating a complex pool of precursors that will revert to both molecules when the environment becomes anoxic [2].

Over the last decades, climate change and rising temperatures have impacted the wine industry. Wines from warm regions tend to have a higher pH and lower total acidity.

L’utilisation de levures sélectionnées est généralement considérée comme le moyen d’éviter les problèmes fermentaires. Néanmoins de nombreux viticulteurs pensent que ces levures sont à l’origine d’une standardisation des vins et militent pour le respect d’une flore indigène (Bourguignon, 1992).