Search Results (17)

This review examined the technological evolution and raw material diversification in non-grape fruit sparkling wines to address climate-induced challenges in the traditional wine industry. A total of 16 peer-reviewed articles published between 2015 and 2025 were selected through a comprehensive literature search based on predefined inclusion and exclusion criteria. The results indicated that apple-based cider research remained dominant, accounting for approximately 62.5% of the selected studies; however, a significant trend toward diversification utilizing regional specialty fruits, such as persimmon, guava, and melon-derived by-products, was observed. Technologically, the industry was observed to shift from basic feasibility assessments to “precision enology.” The application of non-conventional yeasts (e.g., Torulaspora delbrueckii) and native microbiomes substantially enhanced aromatic complexity and terroir expression. Furthermore, metabolomic and chemometric analyses demonstrated that fermentation methods (Traditional vs. Charmat) substantially modulated flavor profiles, particularly ester formation. These findings suggest that non-grape substrates provide a sustainable pathway for high-value sparkling wine production and show potential to emerge as an independent industrial category driven by advanced fermentation strategies. Full article

This study examines how regional gastronomic identity is expressed through restaurant menus in the Okanagan Valley, designated in October 2025 as Canada’s first UNESCO City of Gastronomy. This article aims to assess the emergence of a regional gastronomic identity and the potential recognition of a signature dish. An exploratory sequential mixed-methods approach was used to collect data from 40 restaurants, where 283 main dishes were selected and analyzed. These data were coded primarily to identify recurring compositional structures and emerging ingredient patterns. Several recurring compositional templates appear across restaurants, structured around shared protein–starch–sauce configurations. Although they remain occasional, their repetition across restaurants points to the early formation of a recognizable gastronomic identity. This identity does not rely on a single signature dish but takes shape through shared dish structures that recur across menus. These patterns contribute to ongoing discussions in gastronomy tourism by showing how regional identity can develop through distributed and processual culinary practices. The study shows how menu analysis provides a valuable lens for understanding the development of such an identity in emerging gastronomic destinations. Full article

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing regions—Banat, Dobrogea, Moldova, Muntenia–Oltenia, and Transylvania—covering a wide range of altitudes (75–400 m), latitudes (21.6–28.4°), and contrasting soil types (chernozems, alluvial soils, luvaceous and clay-illuvial brown soils) over two climatically distinct vintages (2019 and 2021). Volatile profiling was performed by GC–MS, and aroma relevance was assessed using odor activity values (OAVs) and weighted aromatic scores, while sensory attributes were integrated through structured sensory evaluation. Esters and thiols emerged as the dominant contributors to varietal aroma expression. Sensory aggregation revealed clear winery-dependent differences, whereas vintage effects were moderate, with 2021 wines displaying a more pronounced fruity–floral profile compared to 2019. Linear Discriminant Analysis (LDA) identified grape variety as the strongest discriminant factor, surpassing vintage, and confirmed distinct regional sensory identities. The integrated OAV–sensory–LDA framework demonstrates the defining role of terroir in shaping aromatic structure, enabling robust varietal typicity assessment and regional differentiation across Romanian wine-growing areas. Full article

Malagousia represents one of the most promising white native Greek grapevine varieties, producing wines of excellent quality. This study aimed to explore the quality characteristics of Malagousia wines from Northern Greece (Macedonia and Thessaly regions) and evaluate the impact of location and processing. We hypothesized that processing can exceed the terroir effect on most compositional traits. To verify this hypothesis, 28 commercial single-varietal Malagousia wines were chosen, varying in location, processing, and vintage. Wines were examined for alcohol content, pH, color, phenolic content, antioxidant activity, elemental composition, and sensory attributes. There was a significant variation in the parameters measured among the wine samples depending on the processing applied, such as skin contact, lees aging, and barrel maturation. While aging on lees affected antioxidant activity and aroma complexity, wines aged in oak or acacia barrels displayed higher phenolic content. Common sensory descriptors included citrus (such as lemon and lime), chamomile, and peach, with some wines exhibiting unique notes like caramel or peppermint. Cluster and Principal Component analyses showed distinct clusters based on winemaking methods and, to a lesser degree, place of origin. The results highlight Malagousia’s varietal potential and the significance of carefully managed processing in expressing stylistic and terroir-driven complexity. Full article

This study explores the chemical and sensory differentiation of Greek white wines produced from five indigenous grape varieties—Savvatiano, Vidiano, Moschofilero, Assyrtiko, and Malagouzia—across diverse terroirs in Greece. A targeted analytical approach was employed to quantify 12 key volatile aroma compounds derived primarily from amino acid metabolism and lipid degradation, using GC-MS and GC-FID. The selected volatiles, including isoamyl alcohol, phenylethyl alcohol, tyrosol, and hexanoic acid ethyl ester, were chosen for their sensory relevance and their biosynthetic linkage to nitrogenous precursors. Principal Component Analysis (PCA) of wines from the 2019 and 2020 vintages revealed clear varietal clustering, under standardized winemaking conditions. Malagouzia wines were characterized by rich and diverse volatile profiles, particularly long-chain fatty acids and esters, while Vidiano exhibited a consistently restrained aromatic expression. Sensory analysis using sorting and ultra-flash profiling confirmed the chemical clustering, with Moschofilero, Vidiano and Malagouzia wines forming distinct sensory groups. The findings demonstrate that key amino acid-derived volatiles can serve as biochemical markers of varietal typicity and support the use of volatile profiling as a tool for terroir-driven wine classification and quality assessment in Greek white wines. Full article

Koshu wine, produced from the indigenous Japanese grape Vitis vinifera L. cv. Koshu exhibits a lower pH than other white wines, hindering malolactic fermentation (MLF) by lactic acid bacteria (LAB). Here, we aimed to isolate LAB strains capable of performing MLF under these challenging conditions to improve wine quality. Sixty-four Oenococcus oeni and one Lactobacillus hilgardii strain were isolated from Koshu grapes and wines that had undergone spontaneous MLF. MLF activity was assessed under varying pH, SO₂, and ethanol conditions in modified basal medium (BM) and Koshu model wine media. Expression of stress-related genes was analyzed using real-time PCR. Carbon source utilization was evaluated via API 50CH assays. All isolates degraded malic acid and produced lactic acid at 15 °C and pH 3.2 in BM without reducing sugars. Seven strains, all identified as O. oeni, demonstrated MLF activity at pH 3.0 in modified BM lacking added reducing sugars or tomato juice. Six wine-derived strains tolerated up to 12% ethanol, whereas the grape-derived strain was inhibited at 10%. In a synthetic Koshu wine model (13% ethanol, pH 3.0), wine-derived isolates exhibited higher MLF activity than commercial starter strains. In high-performing strains, mleA was upregulated, and most isolates preferred fructose, arabinose, and ribose over glucose. These findings suggest that indigenous O. oeni strains from Koshu wine possess unique stress tolerance and metabolic traits, making them promising candidates for region-specific MLF starter cultures that could enhance Koshu wine quality and terroir expression. Full article

This study investigated young white wines produced during the 2021 and 2022 vintages from Pedro Ximénez grapes cultivated in three different terroirs within a high-quality production zone. The general oenological parameters were significantly influenced by vintage and terroir (p ≤ 0.001), with ethanol and reducing sugars specifically affected by the terroir and its interaction with the vintage. Multivariate analysis of major and minor volatile compounds enabled the characterization of terroir-specific volatile profiles. However, principal component analysis (PCA) grouped samples by vintage rather than terroir. Ethyl esters of medium- and long-chain fatty acids and certain acetates of higher alcohols were the most discriminant volatiles and were proposed as key compounds for differentiating wines by terroir and vintage. These findings underscore the influence of the terroir on the volatilome and support its relevance in defining wine typicity and quality. Full article

Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by Oenococcus oeni (O. oeni). This investigation characterized 170 indigenous O. oeni isolates from two principal Chinese viticultural regions (Yinchuan, Ningxia, and Changli, Hebei) through polyphasic analysis. Forty-nine strains demonstrating genetic potential for efficient malate metabolism and biosafety compliance (absence of ethyl carbamate and biogenic amines genes) were subjected to adaptive laboratory evolution under enologically relevant stress conditions. Comparative evaluation with the superior indigenous strain SD-2a revealed eight stress-adapted isolates exhibiting superior MLF kinetics, completing L-malic acid degradation in Marselan wine. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) profiling identified three isolates’ (3-31, 9-10, and 9-50) significant enhancement of key fermentation aromas in experimental fermentations. These oenologically adapted indigenous strains demonstrate promising potential as regional-specific starter cultures, providing a scientific foundation for developing terroir-expressive winemaking practices and optimizing microbial resources in China’s wine industry. Full article

Norisoprenoids are important chemical compounds to grape and wine aroma, and their content in the grape berries can be greatly affected by varietal, terroir, and environmental factors. In this study, we investigate how major factors, such as genotype and climate conditions, influence the physicochemical properties of grape juice, volatile C13-norisoprenoid compounds, and gene expression profiles of three Vitis vinifera grape varieties: Muscat blanc à Petit grain, Muscat à petits grains rouges, and Gewürztraminer during the production period in 2010 and 2011. The total soluble solids (TSS) of both Muscat varieties were significantly higher in 2011 compared to 2010, reflecting interannual climatic variations, while Gewürztraminer showed no significant differences. At full maturity, total acid of all three cultivars was consistent between the years, indicating genetic determination. Thirteen norisoprenoids were identified, with Muscat varieties showing consistently higher levels than Gewürztraminer, irrespective of the production year. Varietal differences were significant for 13 out of 14 volatile compounds, and vintage effects were notable for 11 compounds, including key aroma contributors β-damascenone and β-ionone. OPLS-DA analysis highlighted distinct volatile profiles for each variety and vintage, influenced by climatic factors such as precipitation and sunlight hours. Gene expression analysis revealed strong correlations between VvCCD1, VvCCD4a, and VvCCD4b genes and C13-norisoprenoid accumulation, with these genes also implicated in the ABA biosynthesis pathway. Single nucleotide polymorphisms (SNPs) in VvCCD1, VvCCD4a, and VvCCD4b were linked to variations in norisoprenoid content among the cultivars. Altogether, these findings revealed the interaction of genetic and environmental factors in shaping the physicochemical properties for the grape, volatile profiles, and gene expression patterns of grape berries, with significant implications for viticulture and the winemaking process. Full article

In addition to winemaking techniques, wine’s quality and typicity are linked to the place where the grapes are grown. Climate, soil and the cultivar are major drivers of the terroir’s expression. Moreover, climate change is affecting the distribution of grapevine varieties in different wine-growing regions because changes in climatic conditions over the past years is affecting grape production. This study investigated the influence of some terroir parameters on the volatile composition of Cabernet Sauvignon wines. Eight wines from vineyards sited in Argentina, Spain and Portugal with altitudes between 2400 and 77 m above sea level (a.s.l.) with different soils and climatic conditions were selected. The results suggested that the vineyard’s place significantly modified the volatile composition of Cabernet Sauvignon wines because all chemical groups of volatiles quantified were affected. Volatile acids, C6 compounds, aldehydes, esters and terpenes showed the highest concentrations at 2400 m a.s.l., where the highest thermal amplitude was observed. In Portugal, where the vineyard studies were sited at lower altitudes (77 m a.s.l.) and under warm climatic conditions, high concentrations of alcohols and lactones were observed. Alcohols also showed high concentrations in wines from vineyards sited at 413 and 155 m a.s.l. (Spain). Principal component analysis showed the positive correlation of Cabernet Sauvignon wines located at higher altitudes with terpenes. On the contrary, wines from grapes grown at lower altitude conditions exhibited a correlation with alcohols and lactones. Full article

Soil health encompasses the effects the uppermost part of the land have on human wellbeing in a broad sense, because soil is where most food ultimately comes from, and because it more inconspicuously fulfils other ecological functions, as important as feeding, for our planet’s welfare, which is ours. Viticulture exploits the soil’s resources from which wine, its most valuable produce, boasts to obtain some of its unique quality traits, which are wrapped within the terroir concept. However, using conventional methods, viticulture also has harsh impacts on the soil, thus jeopardizing its sustainability. How long will the terroir expression remain unchanged as vineyard soil degradation goes on? While this question is difficult to answer because of the complex nature of terroirs, it is undeniable that conventional soil management practices in viticulture leave, in general, ample room for improvement, in their impact on vineyards as much as on the environment. In response, viticulture must adopt practices that enable the long-lasting preservation of its grounds for both on-farm and off-farm benefits. In this regard, the increase in the soil’s organic matter alongside the enhancement of the soil’s biological community are key because they benefit many other soil properties of a physical, chemical, and biological nature, thus determining the soil’s healthy functioning, where the vines may thrive for a long time, whereas its surroundings remain minimally disturbed. In the present review, the importance of soil health as it relates to vineyards is discussed, the soil degradation factors and processes that threaten winegrowing areas are presented, successful soil-health enhancement practices are shown, and future research trends are identified for the benefit of researchers and stakeholders in this special agricultural industry. Full article

In modern wine-making technology, there is an increasing concern in relation to the preservation of the biodiversity, and the employment of “new”, “novel” and wild-type Saccharomyces cerevisiae strains as cell factories amenable for the production of wines that are not “homogenous”, expressing their terroir and presenting interesting and “local” sensory characteristics. Under this approach, in the current study, several wild-type Saccharomyces cerevisiae yeast strains (LMBF Y-10, Y-25, Y-35 and Y-54), priorly isolated from wine and grape origin, selected from the private culture collection of the Agricultural University of Athens, were tested regarding their biochemical behavior on glucose-based (initial concentrations ca 100 and 200 g/L) shake-flask experiments. The wild yeast strains were compared with commercial yeast strains (viz. Symphony, Cross X and Passion Fruit) in the same conditions. All selected strains rapidly assimilated glucose from the medium converting it into ethanol in good rates, despite the imposed aerobic conditions. Concerning the wild strains, the best results were achieved for the strain LMBF Y-54 in which maximum ethanol production (EtOH_max) up to 68 g/L, with simultaneous ethanol yield on sugar consumed = 0.38 g/g were recorded. Other wild strains tested (LMBF Y-10, Y-25 and Y-35) achieved lower ethanol production (up to ≈47 g/L). Regarding the commercial strains, the highest ethanol concentration was achieved by S. cerevisiae Passion Fruit (EtOH_max = 91.1 g/L, yield = 0.45 g/g). Subsequently, the “novel” strain that presented the best technological characteristics regards its sugar consumption and alcohol production properties (viz. LMBF Y-54) and the commercial strain that equally presented the best previously mentioned technological characteristics (viz. Passion Fruit) were further selected for the wine-making process. The selected must originated from red and white grapes (Assyrtiko and Mavrotragano, Santorini Island; Greece) and fermentation was performed under wine-making conditions showing high yields for both strains (EtOH_max = 98–106 g/L, ethanol yield = 0.47–0.50 g/g), demonstrating the production efficiency under microaerophilic/anaerobic conditions. Molecular identification by rep-PCR carried out throughout fermentations verified that each inoculated yeast was the one that dominated during the whole bioprocess. The aromatic compounds of the produced wines were qualitatively analyzed at the end of the processes. The results highlight the optimum technological characteristics of the selected “new” wild strain (S. cerevisiae LMBF Y-54), verifying its suitability for wine production while posing great potential for future industrial applications. Full article

In Italy, Chianti Classico identifies a territory located in the heart of Tuscany that was once known as Chianti. From the pedological point of view, the entire DOCG (Denomination of controlled and guaranteed origin) has some common features but also shows many specific features related to certain small areas that give rise to the presence of many “terroirs”. Due to the intertwining created by the alternation of valleys and hills and the different characteristics of the territory, factors such as altitude and exposure play a very important role in the vegetative and productive expression of grapes. Some production areas were identified within the appellation where it is argued that the terroir and the grapes are quite distinct from those of other surrounding areas, albeit within the Chianti Classico appellation. On the basis of this information and considering that no data are available in the literature, the present study proposed an innovative multidisciplinary approach (analytical and statistical) that was capable of carrying out an objective evaluation of the various sub-areas investigated, using Sangiovese grapes as the variety in question. This research took into account the climatic results and the different pedological characteristics, evaluating the evolutionary phenomena that were linked to the ripening of the grapes in each phase of its formation. Full article

The work aimed to discriminate among different soil management treatments in terms of beneficial effects by high-resolution thermal and spectral vegetation imagery using an unmanned aerial vehicle and open-source GIS software. Five soil management treatments were applied in two organic vineyards (cv. Sangiovese) from Chianti Classico terroir (Tuscany, Italy) during two experimental years. The treatments tested consisted of conventional tillage, spontaneous vegetation, pigeon bean (Vicia faba var. minor Beck) incorporated in spring, mixture of barley (Hordeum vulgare L.) and clover (Trifolium squarrosum L.) incorporated or left as dead mulch in late spring. The images acquired remotely were analyzed through map-algebra and map-statistics in QGIS and correlated with field ecophysiological measurements. The surface temperature, crop water stress index (CWSI) and normalized difference vegetation index (NDVI) of each vine row under treatments were compared based on frequency distribution functions and statistics descriptors of position. The spectral vegetation and thermal-based indices were significantly correlated with the respective leaf area index (R² = 0.89) and stem water potential measurements (R² = 0.59), and thus are an expression of the crop vigor and water status. The gravel and active limestone soil components determined the spatial variability of vine biophysical (e.g., canopy vigor) and physiological characteristics (e.g., vine chlorophyll content) in both farms. The vine canopy surface temperature, and CWSI were lower on the spontaneous and pigeon bean treatments in both farms, thus evidencing less physiological stress on the vine rows derived from the cover crop residual effect. In conclusion, the proposed methodology showed the capacity to discriminate across soil management practices and map the spatial variability within vineyards. The methodology could serve as a simple and non-invasive tool for precision soil management in rainfed vineyards to guide producers on using the most efficient and profitable practice. Full article

Fungi are eukaryotic microorganisms with many forms and certain demands about the soil they colonize, which reveal the conditions that prevail therein. Although they can often kill pests without damaging plants or humans, they are not widely used as pesticides as they are not easy to handle and require much time before they act. Nevertheless, insects can be used as baits to trap these entomopathogenic fungi, giving information about their distribution within the terroir. The purpose of this study was to investigate the soil distribution of entomopathogenic fungi species in soil samples from two vine soil terroirs. Nine fungi were identified in total, but M. anisopliae and B. bassiana showed the greatest frequency, which was expressed by difference in adult bait mortality among species. These fungi had not been previously documented in vine terroirs. Full article