Grapevine vigour is correlated with N-mineralization potential of soil from selected cool climate vineyards in Victoria, Australia

Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.

AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.

Work aimed at understanding the relationship between a terroir, in the agronomic sense, and the physico-chemical characteristics of grapes or wine are numerous today, as evidenced by the program of this symposium. But for an economist, the central question remains to know how the terroir can intervene in the construction of the economic value of wine and in the differentiation of its prices. Is the terroir effect recognized by the end consumer or is it only an internal adjustment variable in the production systems? Through which indicators can this terroir effect be managed by the various operators in the sector? In the end, isn’t it better to invoke a “territorial effect” that the actors can build, and of which the terroir would be one of the possible components?

Spring freeze events threaten grape production globally. As grape buds emerge from dormancy in spring, freezing temperatures have the potential to damage green tissues, decreasing yield potential and compromising fruit quality by harvest.

The concept of viticultural terroir includes soil, sub-soil, and climatic factors but also many management viticultural and oenological practices which are chosen according to know-how of the winegrowers.