I am interested in comparision of different ways to conduct a wineyard, usual way to conduct with round up and soil work - bio - biodyn - natural - symbiotic between winetrees and natural grassland - vitiforestry etc.
The uniqueness of a wine is influenced by several factors, including the grape variety, the terroir or soil, the microclimate and the vineyard environment. The grape variety may be grown elsewhere, but the combination of microclimate, soil and environment, the terroir, establishes unique conditions for each vineyard. However, the direct influence of the environment on the characteristics of the wine is still little known and, although some notes associated with floral, forest or aromatic plant notes are recognised in many wines, few studies have so far established a relationship between the aromas of the environment and the aromas of the wine.
Hello dear J. Antonio Cortiñas Rodríguez
The summary you did write me, it is a long time I do know it, but what I expect, is to find some scientific studies about comparision of different cultural types of wineyards and compaired with HPLC results of the sweet juice or the fermented wine. It exist such studies in Tuscany of Florentine University about the sangiovese (2020) between natural conduction and round uped wineyard, but I would expect to find other scientific works made in the past with different technics.
Thanks for your answer
Kind regards
Martin
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