Terroir 1996 banner
IVES 9 IVES Conference Series 9 Genotype-environment interaction of three cultivars of vitis vinifera L. cultivated in two different environments of the Ischia island: effect on production and quality; aspects of the quality of the obtained wines

Genotype-environment interaction of three cultivars of vitis vinifera L. cultivated in two different environments of the Ischia island: effect on production and quality; aspects of the quality of the obtained wines

Abstract

Pendant une période de trois années le comportement productif et qualitatif de trois cépages tous indigènes de la région de Campania (Italie méridionale) dans deux terroirs de l’île d’Ischia a été étudié; ceci pour obtenir quelques indications préliminaires sur le comportement productif et qualitatif des cépages et sur la qualité des vins. Les résultats obtenus indiquent la non-existence de facteurs limitants pour la culture de tous les cultivars testés dans les terroirs considérés. Le comportement des cépages et la qualité des vins obtenus la plupart du temps ont été plus influencée par le «facteur cépages» que par le «facteur terroir». Le vin de Biancolella a été catalogué comme «acceptable». Greco et Fiano comme «bon».

During a three year period the productive and qualitative behaviour of three grapevines, all native of the Campania region (Southern ltaly), in two distinguished environments of the Ischia island it has been studied, with the aim to obtain some preliminary indications on the productive and qualitative grapevines behaviour and on the quality of the obtainable wines. The results indicate the nonexistence, for all the tested cultivars, of limiting factors their cultivation in the considered environments. The grapevines behaviour and the quality of the obtained wines mostly were influenced by the “grapevine factor” than by the “terroir factor”. Biancolella wine was categorised as “acceptable”, Greco and Fiano as “good”.

 

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

G. SCAGLIONE*, C. PASQUARELLA* and M. NADAL**

*Dipartimento d’Arboricoltura, Botanica e Patologia Vegetale, Università degli Studi di Napoli, “Federico II”
**Departament de Bioquimica i Biotecnologia Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili

Contact the author

Keywords

Cépages, terroir, vins
Grapevines, environment (terroir), wine

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine

AIM: The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental impact in terms of CO2 production

Read More

SENSORY PROFILES AND EUROPEAN CONSUMER PREFERENCE RELATED TOAROMA AND PHENOLIC COMPOSITION OF WINES MADE FROM FUNGUSRESISTANT GRAPE VARIETIES (PIWI)

Planting grape varieties with several resistance loci towards powdery and downy mildew reduces the use of fungicides significantly. These fungus resistant or PIWI varieties (acronym of German Pilzwiderstandsfähig) contribute significantly to the 50% pesticide reduction goal, set by the European Green Deal for 2030. However, wine growers hesitate to plant PIWIs as they lack experience in vinification and are uncertain, how consumer accept and buy wines from these yet mostly unknown varieties. Grapes from four white and three red PIWI varieties were vinified in three vintages to obtain four diffe-rent white and red wine styles, respectively plus one rosé.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

Microbiome, disease-resistant varieties, and wine quality

The development of interspecific hybrid varieties (ihvs) resistant to diseases such as powdery mildew and downy mildew allows for a decrease in the use of inputs in vineyards. In this pers-pective, ihvs represent a response to societal demand for reducing environmental impact and are increasingly used in viticulture. At the same time, wines resulting from so-called sponta-neous fermentations, based on indigenous flora, have recently gained popularity.

Read More

Vineyard management strategies adopted to mitigate the impacts of climate change affect the evolution of phenolics and color during bottle aging of Aglianico wines

In recent years several strategies have been proposed to cope with the effect of climate change on grape berry quality but only a few studies have dealt with the influence of management practices implemented in the field (e.g. irrigation,summer pruning, etc.), on the evolution of wines over time. 

Read More