Terroir and precision viticulture: are they compatible?

A large genetic diversity exists among V. vinifera varieties, but also among cultivated rootstocks. This diversity is important to adapt plant material to different environmental conditions

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

Interspecific hybrid winegrapes are of growing interest in the context of climate change based on their disease resistance and cold hardiness. In addition to a need for increased understanding of their chemical composition, there is little empirical evidence on the consumer perception of non-vinifera wine. Phenolic compounds, and particularly color, play an important organoleptic and quality determination role in wine, but can vary significantly in interspecific hybrid wines compared to wines produced from Vitis vinifera cultivars [1, 2, 3]. Anecdotally, the variation in anthocyanin species, interactions, and concentrations in interspecific hybrids could result in a variance from“vinifera-like” wine color.

Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.

Introduction: Major depressive disorder is associated with abnormalities in the brain and the immune system. Chronic stress in animals showed that epigenetic and inflammatory mechanisms play important roles in mediating resilience and susceptibility to depression.