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

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines

Agricultural productivity must promote management systems that incorporate sustainability principles, and viticulture is no exception.

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

The use of elicitors to promote the biosynthesis of secondary metabolites in grapes has been tackled in several reports, however its study linked to nanotechnology is less developed.

Non-saccharomyces yeasts gained an increased interest in winemaking during the last decades, due to their ability to produce relevant amounts of polysaccharides. Moreover, a significant release of glutathione into the wine during fermentation was also observed with these strains, as well as an improvement of color stability and wine aroma profile. Valuable results have been obtained by hanseniaspora spp. concerning the release of polysaccharides and the production of acetic esters, mainly during fermentation.