Enological characters of thirty vines in four different zones of Tuscany

AIM: Patterns in data obtained from wine chemical and sensory evaluations are difficult to infer using classical statistics.

Different yeasts were isolated from spontaneous fermentation of Assyrtiko grape must in Santorini Island, Greece. Molecular typing revealed the presence of three Saccharomyces cerevisiae strains (S9, S13, S24) and one strain of the yeast species Nakazawaea ishiwadae (N.i). The four isolated strains were further tested in laboratory scale fermentations of Assyrtiko must in pure inoculation cultures and in sequential inoculation (72 hours) of each S. cerevisiae strain with the strain of N. ishiwadae. All fermentation trials were realised in duplicate.

This study examines the impact of wine tourism development on the sustainable competitive advantage of Spanish wineries, while also exploring the mediating roles of winery image and winery reputation in this relationship.

The ambition of the zonation of the Doc “Sangiovese di Romagna” is described as 25 siti sperimentali, aventi diversa origine geologica, in cui è stato individuato un vigneto omogeneo per la determinazione dei principali parametri viticoli ed enologici. In seguito è stato analizzato il contentto di stilbeni nei vini al fine di indepth il legame con le charatteristiche geopedologiche. The studio describes the positive relationship between the altitude and the content of the trans -piceide nelle province di Forlì and Ravenna and of the trans -resveratrolo a Ravenna. I suoli con maggiore calcare attivo hanno fornito vini più ricchi in stilbeni.

Carbonic Maceration (CM) winemaking is typically used in different European regions. But It is paradoxical that being a traditional processing system and widely used in many wineries, some of the phenomena that take place and the parameters that characterize them are barely known. In this vinification system the intact grape clusters are placed in a carbon dioxide (CO2) enriched medium, and they immediately change from a respiratory metabolism to an anaerobic fermentative metabolism called intracellular fermentation, which is carried out by grape enzymes. But some grapes located in the lower zone of the tank are crushed by the weight of the ones above and release must, which is fermented by yeasts.