Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

Aim: To identify the sensory attributes responsible for the typicity of Cabernet Sauvignon wines from three Australian Geographical Indications (GIs) and to explore consumer purchase behaviour and preference with regard to regional wines.

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

This work gives a summary of the most important programmes about viticultural « terroirs », developed on the « Côtes du Rhône » controlled appellation area for about twenty years.

A Visual Information eNvironment for Effective agricultural management and Sustainability (VINES) is under development, which can provide significant competitive advantages to winegrowers by sustaining their appellation-specific grape and wine qualities and yields while measurably conserving water resources.

Temperature and yeast nutrition profoundly impact wine quality and sensory attributes by modulating yeast aroma production and release during fermentation. While temperature and nitrogen’s individual effects are well-studied, their combined influence, including nutrient type and addition timing, remains underexplored. hence, this study aimed to investigate the simultaneous effects of these factors on fermentation kinetics, aroma production and sensory profile, particularly in a Chardonnay wine production selected as a quite aromatically neutral base.