The concept of « terroir »: what does that mean ? What is it useful for ? French young adults perception

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.

During a three-year study the vineyards of the wine-growing region Carnuntum have been investigated for their terroir characteristics (climate, soil, rocks) and major viticulture functions. As an outcome of the study, various thematic layers and geodata analyses describe the geo-environmental properties and variability of the wine growing region and delimit homogenous multilayer mapping units by using a Geographic Information System.

Non-Saccharomyces yeasts have been associated, for many years, with challenging alcoholic fermentation processes. However, during the last decade the use of non-Saccharomyces yeasts in wine production has become increasingly widespread due to the advantages they can offer in mixed inoculations with Saccharomyces cerevisiae (Sc). In this respect, Hanseniaspora vineae (Hv), in synergy with Saccharomyces spp, represents an interesting opportunity to impart a positive contribution to the aroma complexity of wines. In fact, it is a well-known producer of pleasant esters, such as 2-phenylethyl acetate. This study compares the performances of Hv (strain Hv-205) in sequential inoculation modality to Sc in three Chardonnay musts for base sparkling wine production. No significant differences were observed in basic chemical parameters between wines except for titratable acidity, with a significantly decrease (up to 1.5 g/L) in Hv processes due to malic acid degradation. The analysis of the aroma compounds revealed remarkable differences in concentration of volatile metabolites, among others up to 37-fold increase of 2-phenylethyl acetate. In contrast, lower concentration of its alcohol were detected, suggesting higher acetylation activity by Hv.

ln the current work, phenolic and cellular maturation curves were used to assess the degree of adaptation of the cultivar Cabernet sauvignon to the sites under esamination. Five wine­-producing zones with different pedoclimatic characteristics and latitudes were considered (Marche, Toscana, Emilia, Friuli and Slovenia).