Aknowledgment and management of vocational units in Chianti Rufina
In Tuscany region the Rufina is a district of Chianti D.O.C.G. positioned in Val di Sieve, 20 km north east from Florence.
Anthropogenic intervention in shaping Terroir in a California Pinot noir vineyard
In many vineyards optimal parcel size exceeds the geospatial complexity that exists in soils and topographic features that influence hydrological properties, sunlight interception and soil depth and texture (available water capacity).
AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”
The aim of this study is to provide an overview of the terroir of Saint-Romain, Burgundy, based on three main information sources: official data relating to vines (CVI), soil cartography and a survey of winegrowers’ practices.
Modelling grape and wine quality through PLS Spline statistical method
Started in 1994, this project intends to explain quality of grapes and wines using data of soil, climate and vineyard that are currently used in field trials.
Study of the vine performance and the wine composition of Tannat on the terroir of Colonia del Sacramento – Uruguay
Grape-growing terroirs were defined according to the method proposed by Falcetti and Asselin (1996) near of Colonia de Sacramento, a city of Uruguay situated on the left of the “Rio de la Plata”.
Temperature variations in the Walla Walla valley American Viticultural Area
Variations in average growing season and ripening season temperatures within the Walla Walla Valley American Viticultural Area are related to elevation and regional and local topography.
Terroir in Slovak viticulture area
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.
The performance of grapevines on identified terroirs in Stellenbosch, South Africa
A terroir can be defined as a natural unit that is characterised by a specific agricultural potential, which is imparted by natural environmental features, and is reflected in the characteristics of the final product.
Fermentations management: tools for the preservation of the wine specificity
Development of the indigenous microflora is not insignificant on the wine quality. S. cerevisiae indigenous strains are low tolerant to ethanol.
Chemical and sensory profile of Brazilian red wines upon the cultivar and geographic origin of vineyards
Many vineyards implanted in Brazil in the last 20 years are placed under very different natural conditions if compared to Serra Gaúcha, the oldest and more traditional viticultural region in the country.
Contribution of viticultural and oenological factors to the aromatic potential of white Colombard wines from the south west of France Gascony vineyard
The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.
Evaluation of grape and wine quality according to harvest date, in a tropical region in Northeast Brazil
The Northeast region of Brazil is characterized by a semi-arid climate, has produced tropical wines since twenty years ago. The region is located at 09º 09’ South, 40º 22’ West, 365.5 m
Influence of the year and the environmental factors on condensed tannins from Cabernet franc grapes
The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines
Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley
A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.
Phenolic characterization of four different red varieties with “Caíño” denomination cultivated in Northwestern Spain
In this work, these four red varieties were characterized in terms of phenolic composition. Thus, the anthocyanin accumulation and the extractability evolution during ripening were compared.
Sensorial characteristic of single variety red wines from four local variants of Tempranillo
It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account
Study of the sensory dimension of the wine typicality related to a terroir and crossing with their viticultural and oenological characteristics
The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.
Typology of wines in touch with environmental factors of terroirs and grapevine. Application to the Chinon vineyard
According to the vintage, it may be difficult for vine growers to make a decision regarding the type of wine in relation with the soils.
Volatile compounds production during ripening of cv. “Sangiovese” grapes from different terroir
“Sangiovese” (Vitis vinifera L. sativa cv. Sangiovese) is the main grape variety to be established in Italy, being the only country in Europe where this grape is commonly found.
Volatile fraction of young Cabernet Sauvignon from Santa Catarina State, a new terroir in Brazil
A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005).