Clone performance under different environmental conditions in California

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.

The accurate estimation of yield is a fundamental for suitable viticulture, playing a pivotal role in the planning of logistics, the allocation of resources and the formulation of commercial strategies.

In the last few years the development of HPLC techniques together with multivariate statistical methods allowed to set methodics of large discriminant and classing efficacy in the study of wine-grapes.

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

Nous avons peu d’informations sur les cépages cultivés dans la région de la Campania (sud de l’ltalie). En particulier insuffisant sont les études sur les besoins thermiques de tels cépages.