Application to the wine sector of European Convention on the landscapes

The concept of ‘terroir’ describes the interplay of the environmental factors that affect the grapevine. This includes but is not limited to climate, soil composition, vineyard management, topography, and geology.

Winemaking grapes contain a diverse array of non-volatile precursors that become noticeable only after hydrolysis reactions or molecular rearrangements, during which aroma compounds are generated and released [1]. Among these, glycosidic precursors are the most abundant and play a key role in the development of wine aroma [2].

AIM: Proanthocyanidins are responsible in an important way for positive aspects in wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations.

The societal pressure to reduce the use of pesticides in Switzerland is steadily increasing. Viticulture is particularly in focus due to the frequent use of fungicides to combat downy and powdery mildew.

Development of the indigenous microflora is not insignificant on the wine quality. S. cerevisiae indigenous strains are low tolerant to ethanol.