Estudio comparativo del potencial enológico de dos varietales tintos cultivados en la isla de Tenerife

s it is well known, myo and scyllo-inositol are two characteristic sugars of grape must and, for this reason, their quantification has been proposed to control the authenticity of the concentrated and rectificated grape must.

Grapevine (Vitis spp.) is a globally significant fruit crop and enhancing its agronomic and oenological traits is crucial to meet changing agricultural conditions and consumer demands.

The fortress of the Herodium, built towards the end of the first century BCE/ante Cristo, on the orders of Herod the Great, Roman client king of Judea, attests the expansion of Roman influence in the eastern Mediterranean. During archaeological excavations of the Herodium in 2017[1], a winery was discovered on the ground floor of the palace, with an assortment of clay vessels in situ, including large dolia – clay fermentation vessels each capable of fermenting up to 300-400 L of wine. Thanks to the recent progresses in the field of paleogenomics[2], we could analyse the organic material consistent with grape pomace at the bottom of these vessels, by extracting and sequencing the DNA using shotgun metagenomics and targeted capture, aiming for enrichment of DNA from fermentation associated microbes.

Il caso “Lambrusco” è emblematico di un buon connubio tra un gruppo di vitigni ed un territorio di pianura caratterizzato da suoli fertili e alluvionali, che determinano un elevato sviluppo

The impact of toasting process to produce aroma from oak wood intrinsic composition is well documented. It is admitted that such complexity contribute to the wine quality after barrel ageing. Despite our knowledge on the molecular identification of aroma impact compounds of oak wood, little research have been carried out, on a sensory level, on the aroma diversity of toasted oak wood.