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

Terroir method has been used for assessment of growing site in the world for years. In Slovakia actually regionalisation is used as the similar method which does not cover all the elements of wine quality evaluation however.

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

The production of grated vines is a complex process from grafting to final sorting in nurseries. To reach the market, grafted grapevines must meet three criteria by law in France: resistance to a manual graft union test (named thumb test), a minimum number of three roots and a woody shoot of at least 2 cm long.

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous 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, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Vineyards are home to a myriad of microorganisms that interact with each other and with the vines. Some microorganisms are plant pathogens, such as the oomycete Plasmopara viticola, causing grapevine downy mildew. Others have a positive effect on vine health, such as disease biocontrol agents. These beneficial plant-microbe and microbe-microbe interactions have gained more attention in recent years because they could represent an alternative to the use of fungicides in viticulture.