Terroir 1996 banner
IVES 9 IVES Conference Series 9 Productivity, quality, and thermal needs of the Piedirosso vine: four years of observations

Productivity, quality, and thermal needs of the Piedirosso vine: four years of observations

Abstract

The effects of temperature on cv Piedirosso, indigenous of the Campania region (South of Italy), were tested in order to study its possible influence on grapevine and to discover how to optimize the qualitative expression of the cultivar. Relationships between evolution of the main must components, berry weight, and heat requirement of the cv Piedirosso were studied. The cv Piedirosso showed itself to be suitable to the area tested. We evidenced a reasonable agreement of the model of Amerine and Winkler’s estimation as to the thermal needs of cv Piedirosso. The heat requirement of the cultivar was determined in 1750-1850 degrees/day (DD) to obtain a sugar content of 21-22 °Brix, a pH of 3.10-3.20 and a titratable acidity of 8-9 g/l; to obtain a higher sugar content of musts (23-24 °Brix, pH of 3.2-3.3, titratable acidity of 8-9 g/l) the thermal needs is 1800-1900 DD.

 

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

Scaglione G., Pasquarella C., Santitoro A., Peluso C., Forlani M.

Dipartimento d’Arboricoltura, Botanica e Patologia Vegetale
Università di Napoli “Federico II”. 80055-Portici (Na)

Contact the author

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Zonificación climática de las D.O. Rueda y Toro y vinos de la tierra de medina del campo

La producción vitícola es el resultado de una serie de factores influyentes (variedad, patron) dentro de un medio ecológico­-climatico-edafico, en el que se interactua por medio de técnicas de cultivo adecuadas.

Exogeneous C-S lyase enzyme, a potential tool for thiol enhancement in wine or beer?

Varietal thiols are considered for years as key aroma compounds in many wines. Their main origin is the cleavage during alcoholic fermentation of S-conjugate precursors present in grapes and musts, even if the levels of precursors already identified struggle to completely explain the levels of thiols found in wine.

Oenological compatibility of biocontrol yeasts applied to wine grapes 

Antagonistic yeasts applied to wine grapes must be compatible with the thereafter winemaking process, avoiding competition with the fermentative Saccharomyces cerevisiae or affecting wine flavour. Therefore, fifteen epiphytic yeasts (6 Metschnikowia sp., 6 Hanseniaspora uvarum, 3 Starmerella bacillaris) previously selected for its biocontrol ability against Alternaria on wine grapes were evaluate for possible competition with S. cerevisiae by the Niche Overlap Index (NOI) employing YNB agar media with 10 mM of 17 different carbonate sources present in wine grapes (proline, asparagine, alanine, glutamic acid, tirosine, arginine, lisine, methionine, glicine, malic acid, tartaric acid, fructose, melibiose, raffinose, rhamnose, sucrose, glucose).

A viticultural perspective of Meso-scale atmospheric modelling in the Stellenbosch wine growing area, South Africa

La brise de mer et les facteurs climatiques qu’elle entraîne (accélération de la vitesse du vent au cours de l’après midi, augmentation de l’humidité et baisse de la temperature) sont d’un intérêt particulier pour la viticulture.

Yeasts protein extracts: new low impact tool for wine protein stability

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.