Vineyard soil mapping to optimise wine quality: from ‘terroir’ characterisation to vineyard management

Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).

The aim of this work was to determine the reaction products of bisulfite with grape seed flavanols and changes therein over different storage conditions in a model wine

Flavonoids, including flavonols, anthocyanins, and tannins, are important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate.

Cell pluripotency, enables the possibility to change the cellular fate, stimulating the reorganization and the formation of new vegetative structures from differentiated somatic tissues. Although several factors are implicated in determining the success of a breeding program through the use of modern biotechnological techniques, the definition of a specific regeneration strategy is fundamental to speed up and make these applications feasible.

At a time when the world’s winegrowing industry is having to adapt to a number of challenges, winegrowers are wondering about the consequent changes they will have to make (grape varieties, changes in vineyard and cellar techniques). For winegrowers and consumers alike, there is also the question of how these changes will affect the taste of their wines. This research, based on the study of numerous sources and archives from the 20th century, some of which have never been published before, aims to show that, in the recent past, the winegrowing world has shown incredible resilience in the face of crises, and that the taste and perception of fine wines has changed considerably in 100 years.