Role of climate on grape characteristics of “Moscato bianco” in Piemonte (Italy)

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.

The classical pharmacological model assumes that the effect of a drug is proportional to the fraction of receptors occupied by the drug. In the simplest circumstances, the relationship between dose of a drug and response, when plotted on a logarithmic scale for drug concentration, is described by a sigmoidal curve. It presumes the existence of a threshold dose, below which no biological effect appears, and a maximal response in the form of a plateau, when a further increase in the dose of drug has no effect.

Measuring the effect of oxygen consumption on the color of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine can consume without significantly altering its color. The changes produced in wine after being exposed to high oxygen concentrations have been studied by different authors, but in all cases the wine has been analyzed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen[1,2].

Since 1998, the GiESCO (previously named GESCO: Groupe d’Etude des Systèmes de COnduite de la vigne) has provided the scientific community with relevant contributions to the study of terroirs. Here is a synthesis of the main terroir-related fields and the major ideas the GiESCO has developed: Basic Terroir Unit and climate, Vine Ecophysiology and microclimate – moderate drought, Vineyard heterogeneity and new technologies, Viticultural Terroir Unit and canopy management, Terroir – Territory and man.