Study of wine-growing land (“terroir”) characteristics in the canton of Vaud (Switzerland): ecophysiological behaviour of the vine (cv. Chasselas)

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna

Zoning analysis determine homogeneous areas principally from the point of view of the medium, giving as a result a map which cartographic units synthesize the relations between the edaphic factors; morphological factors of the soil and climatic factors

Different terroirs have been identified in Bolgheri area (a viticultural appellation in the Tirrenian coast of Tuscany) by the aid of pedological, landscape and agronomic observations in 1993. Numerous preliminary observations suggested that wines obtained from these different terroirs were unique.