The wine microbial consortium: a real terroir characteristic

Aim: This study aimed to isolate Oenococcus oeni in red wines from Yinchuan wine region in the East of Helan Mountain, China, and analysis their genetic diversity. Methods and Results: Oenococcus oeni strains were isolated from Cabernet Sauvignon and Cabernet Gernischt wines of four

Valpolicella is a famous Italian wine-producing region (Paronetto & Dellaglio, 2011), whose main characteristic is the extensive use of the post-harvest withering technique, which takes place in naturally ventilated rooms called ‘fruttai’ (Bellincontro et al., 2016).

Climate change will increase the frequency of water deficit situation in some European regions, by the increase of the evapotranspiration and the reduction of rainfalls during the growing cycle. This requires finding ways of adaptation, including the use of plant material which is more tolerant to drought. In addition to the varieties used as scions that result in the typicality of wines, rootstocks constitute a relevant way of adaptation to more stressful environmental conditions.

One of the characteristics of the terroir zoning studies that is more complex to manage is the scale dependence. Thus, terroir zoning studies of the same area at different scales are comparable but not equal. Fractal analysis has demonstrated to be a suitable tool to characterize and model natural elements within a defined range of scales.

Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2].