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

AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine.

A good knowledge of the soil physicochemical properties, as well as its ability to retain and put the necessary water available to the plants, is essential when it comes at the design of an irrigation plan.

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Le zonage viticole aborde en premier lieu la caractérisation des macroclimats aux échelles des grandes régions, pays, continents ou monde (géoviticulture).

Aim: The aim of this report is to present evidence on the potential of Greek and Cypriot grape varieties to serve as a sustainable solution to mitigate climate change.

Methods and Results: The work provides a review of recent works involving Greek and Cypriot varieties’ performance under high temperatures and increased dryness.