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

Emerging from anthropology, climatology, ecology, gastronomy, geography and wine tourism, terroir tourism has been recently recognized to have potential for developing rural agriculture tourism

Cultivation of a few number of clones is causing the loss of vineyard biodiversity, resulting in the disappearance of biotypes that could be of interest to face future challenges,

In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine.

Astringency has been defined by the American Society for Testing Materials as “the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins”. Regarding the importance of astringency in wine consumer acceptance, elucidating the molecular mechanisms underpinning this complex sensation represents an important goal for scientists. Although different mechanisms have been described (Gibbins & Carpenter, 2013), the salivary protein precipitation is still the most accepted theory. According to this, wine astringency perceived in the oral cavity is originally attributed to the interaction and subsequence precipitation of salivary proteins by wine tannins –mainly flavanols–.

La pratique de la délimitation des aires des Appellations d’Origine Contrôlées françaises découle de la définition de la notion de terroir en Appellation