A study on the oenological potentiality of the territory of a cooperative winery in Valpolicella (Italy)

Ethyl acetate (EtOAc) is the main ester present in all wines, generally produced by yeasts during alcoholic fermentation and sometimes by bacteria during barrel ageing. Its odor is characterized by solvent notes, which give wines their acescent note [1].

The physical factors that influence the grape ripening include elevation, slope, aspect, potential global radiation, sun hours and soil type of the vineyards.

The indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are used to produce white wines that are attracting the interest of wine producers and consumers due to their aromatic characteristics [1]. In addition, the Agiorgitiko and Xinomavro varieties are Greece’s most prominent red grape varieties.

This study investigates the notion of terroir by applying a phenomenological approach, focusing on the subjective experience of consumers. We will consider how terroir is described by consumers in order to gauge their subjective viewpoint and understand their way of describing and defining this spatiality.

The photosynthetic characteristics of twenty varieties of grapevine (Vitis vinifera L.) from Mallorca (Balearic Islands, Spain) and two widespread varieties