Antociani ed acidi cinnamici per la caratterizzazione di vitigni in zone diverse della Toscana

The Maule region hosts up to a third of the total area of vineyards in Chile, in an environment where ancient practices inherited from the colonial past coexist with modernity and dynamism that include technified irrigation and fine vines. In the dry land of Maule there is a viticulture that has subsisted with ancient vines and traditions transmitted over generations, and there is little clarity about the origin and classification of the Maule viticulture, giving rise to the use of different concepts as synonyms to describe the ancient, minority, patrimonial or Criollas vines. In order to characterize and protect the ancient material, we studied the genetic diversity of a territorial collection that covers 80% of the communes of the region, prioritizing plants established more than 40-60 years ago.

Aim:  The aim of this paper is to demonstrate that the meaning of terroir should be regarded as transient. This is because climate, one of the principal components of terroir, is changing with time, and can no longer be assumed to be constant with fluctuations about a mean. This is due to the climate crisis.

It is widely known the impact that oxidation has on wine sensory degradation and eventually, in the shortening of its longevity.

Temperature fluctuations and, in general, climatic conditions can significantly affect the chemical composition of grapes and, in turn, the taste and aromas of wine.

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others