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

There is a high demand in the wine industry for analytical methods able to provide useful information to support the decision-making process in the vineyard and in the winery. Ideally these methods should be rapid (e.g.

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Since the approval in 2019 of the use of high-power ultrasound (US) in winemaking to support extractive processes from grape to must, the study of this technology in red winemaking has increased significantly, with laboratory and semi-industrial scale studies.

Climate change presents a challenge for agriculture worldwide. Yet, crop productivity is negatively impacted by abiotic hazards such as high temperatures and water deficit.

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].