A comparative analysis of regions worldwide with Pinot noir

Wine research in the past years has mainly been focused on laboratory scale due to the possibility of controlling winemaking variables. Conversely, studies on wine quality in relation to the winemaking variables at the winery scale may be able to better account for the actual challenges encountered during wine production. Winemaking problems are recently arising from progressive changes in environmental conditions in relation to the terroir. It is important to realize that each wine region may have specific winemaking protocols and that winemakers often base their decisions on subjective, emotional, and empirical opinions. Due to all the above-mentioned issues, taking the correct decision in winemaking to achieve the desired goals may become even more challenging.

Ampelography is aimed at describing the vine according to several characteristics, such as morphology, agronomic aptitudes, technological potential, and genetics. The description of varieties and species of vitis has long been the subject of numerous scientific and technical studies by eminent specialists for a long time, which have led the OIV to publish in 1983 the “descriptor list for grape varieties and vitis species”, a milestone among the OIV worldwide recognised codes.

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.

Nearly one third of the Herault vineyard (south of France) is planted on soils very sensitive to water runoff and erosion

During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area