Open Access
| Issue |
E3S Web Conf.
Volume 665, 2025
6th International Conference on Agribusiness and Rural Development (IConARD 2025)
|
|
|---|---|---|
| Article Number | 02006 | |
| Number of page(s) | 7 | |
| Section | Agricultural Technology and Smart Farming | |
| DOI | https://doi.org/10.1051/e3sconf/202566502006 | |
| Published online | 19 November 2025 | |
- D. Ballantyne, N.S. Terblanche, B. Lecat, C. Chapuis, Old World and New World Wine Concepts of Terroir and Wine: Perspectives of Three Renowned Non-French Wine Makers, J. Wine Res. 30, 122 (2019) https://doi.org/10.1080/09571264.2019.1602031. [Google Scholar]
- R. Compés, F.J. Cervera, Terroir and Intensification in the Spanish Wine-Growing Territories, E3S Web Conf. 50, 03005 (2018) https://doi.org/10.1051/e3sconf/20185003005. [Google Scholar]
- T. Kostovčík, K. Šrédl, D. Hommerová, Competition in the Sparkling Wine Market in the Czech Republic, Int. J. Wine Bus. Res. 32, 1 (2019) https://doi.org/10.1108/IJWBR-07-2017-0048. [Google Scholar]
- D. Priyadharshini, I. Muthuvel, S. Saraswathy, M. Balakrishnan, M. Raveendran, A. Ramalakshmi, Terroir Unveiled: The Interplay of Environment, Microbes, and Craft in Wine Making, Springer, Eur. Food Res. Technol. 1 (2025). [Google Scholar]
- Y. Phajon, H. Tan, B. Liu, Y. Zhang, Y. Ju, T. Shen, M. Xu, Y. Fang, Effect of Terroir on Phenolic Content and Aroma Properties of Grapes and Wines, Foods 14, 1409 (2025) https://doi.org/10.3390/foods14081409. [Google Scholar]
- C. Van Leeuwen, J.-P. Roby, L. De Rességuier, Soil-Related Terroir Factors: A Review, OENO One 52, 173 (2018) https://doi.org/10.20870/oeno-one.2018.52.2.2208. [CrossRef] [Google Scholar]
- I. Belda, I. Zarraonaindia, M. Perisin, A. Palacios, A. Acedo, From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “Terroir” Concept, Front. Microbiol. 8, (2017) https://doi.org/10.3389/fmicb.2017.00821. [Google Scholar]
- A. Just-Borràs, E. Moroz, P. Giménez, J. Gombau, E. Ribé, A. Collado, P. Cabanillas, M. Marangon, F. Fort, J.M. Canals, F. Zamora, Comparison of Ancestral and Traditional Methods for Elaborating Sparkling Wines, Curr. Res. Food Sci. 8, 100768 (2024) https://doi.org/10.1016/j.crfs.2024.100768. [Google Scholar]
- V. Harrar, B. Smith, O. Deroy, C. Spence, Grape Expectations: How the Proportion of White Grape in Champagne Affects the Ratings of Experts and Social Drinkers in a Blind Tasting, Flavour 2, 25 (2013) https://doi.org/10.1186/2044-7248-2-25. [Google Scholar]
- N. Belfiore, A. Amato, M. Gardiman, F. Gaiotti, S. Zenoni, G.B. Tornielli, M. Fasoli, L. Bavaresco, The Role of Terroir on the Ripening Traits of V. Vinifera Cv ‘Glera’ in the Prosecco Area, Plants 13, 816 (2024) https://doi.org/10.3390/plants13060816. [Google Scholar]
- International Organisation of Vine and Wine, Compendium of International Methods of Wine and Must Analysis, International Organisation of Vine and Wine, Compendium of International Methods of Wine and Must Analysis (International Organisation of Vine and Wine, Rue Monge, 2025). [Google Scholar]
- A.S. Makarov, I.P. Lutkov, A.Y. Yalanetsky, N.A. Shmigelskaia, T.R. Shalimova, V.A. Maksimovskaia, V.V. Krechetova, P. D. Yu, On Feasability of Base Wine Production for Sparkling Wines from Aboriginal Grapevine Varieties (in Russian), Vitic. Winemak. 21, 147 (2019). [Google Scholar]
- I.P. Lutkovm, Evaluation of Sparkling Properties of Beverages (in Russian), Vitic. Winemak. 24, 63 (2022). [Google Scholar]
- D. Cicchetti, Wine Rating Scales: Assessing Their Utility for Producers, Consumers, and Oenologic Researchers, Int. J. Wine Res. 73 (2009) https://doi.org/10.2147/IJWR.S4703. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.

