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Updated: Aug 6, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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Aging-driven evolution of mineral and toasted notes in sparkling wines

Claudio Lombardelli1, Ilaria Benucci1, Riccardo Giordano1

  • 1Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, Italy.

Food Chemistry
|July 24, 2026
PubMed

Keywords:
Aroma bouquetEmpyreumatic nuancesMaillard reactionMinerality conceptYeast autolysis

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