Sensorial characteristic of single variety red wines from four local variants of Tempranillo

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Over the last decades, wine analysis has become an important analytical field, with emphasis placed on the development of new methodologies for characterization and elaboration control.

This study analyses the actual situation regarding the legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, the centre of Japanese wine industry with more than 150 years of wine-making tradition.

In wine producing regions around the world, climate change has the potential to decrease the frequency and amount of precipitation and increase average and extreme temperatures. This will lower soil water availability and increase evaporative demand, thereby increasing the frequency and intensity of water deficit experienced in vineyards. Among other things, grapevines manage water deficit by regulating stomatal closure. The dynamics of this regulation, however, have not been well characterized across the range of Vitis vinifera cultivars. Providing a method to understand how different cultivars regulate their stomata, and hence water use in response to changes in soil water deficits will help growers manage vineyards and select plant material to better meet quality and yield objectives in a changing climate.

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines