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

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

The technique of crossing, whether free or controlled, has always been a source of variability allowing the selection of new varieties with improved fitness.

Un’ Area di Viticultura Americana, detta AVA, è una regione vinicola delimitata ed è dis­tinguibile da caratteristiche geografiche i cui confini sono stati definiti da regolamenti. Il sistema AVA rappresenta un ‘accettazione del concetto di terroir (terreno), come dimostra­no gli studi che confermano il carattere regionale dei vini AVA e dalla sviluppo di sub­denominazioni più relazionate al terreno.