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

In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.

The Champagne vineyard extends over 35,300 ha under the Appellation d’Origine Contrôlée, of which 30,000 are in production. It mainly covers 3 departments: in order of importance, Marne (68% of the appellation area), Aube (22%) and Aisne (10%), and more anecdotally Haute Marne and Seine and Mame. It is a young vineyard (for more than half of the surface, the winegrowers have the experience of only one generation of vines), and fragmented (more than half of the exploitations extend over less than 1 ha; the average size of a cadastral parcel is 12 ares).

This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies

Currently, to consistently ensure the maintenance of a wine-style while benefiting from the utmost rigor made possible by the winemaking process, the composition of the wine blend is made using sensory control. This is performed after the wine is made with no real possibility of deterministic intervention.

The zoning of grapevine in a hilly area should consider the variability of the environmental characteristics due to topography. Since soil and climate data are usually available as point data