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

The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

In the last few years the development of HPLC techniques together with multivariate statistical methods allowed to set methodics of large discriminant and classing efficacy in the study of wine-grapes.

Significant increases in anthropogenic carbon dioxide (CO2) emissions due to combustion of fossil fuels and intensive land management practices that release CO2 into the atmosphere have resulted in higher air temperatures due to the greenhouse effect.

Considérant d’une part la judicieuse mise au point d’un label de qualité contrôlée des miels suisses (STÖCKLI et al. 1997), considérant d’autre part l’élaboration d’une carte des paysages végétaux (HEGG et al. 1993),