Climat et sol: critères d’évaluation et effets sur le comportement de la vigne

Context and purpose of the study. To date over 3,000 grapevine accessions have been collected at Fondazione Edmund Mach (FEM).

The type of wine is determined by environmental, plant materials and human factors. These factors are numerous and interact together, which makes it difficult to determine the hierarchy of their effects

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed 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.

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2

Climate change is increasing the frequency and severity of environmental hazards (e.g., prolonged drought), and even non-extreme climate events (e.g., a period of slightly warmer temperatures) can lead to extreme impacts when they occur simultaneously with other (non-extreme) events.