Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (5)

La Franciacorta è una piccola regione collinare della provincia di Brescia. Il territorio è molto eterogeneo sia dal punto di vista geologico, che geomorfologico e pedologico. Circa 1.000 ettari sono destinati alla produzione di uve Chardonnay, Pinot bianco e Pinot nero per il vino Franciacorta ottenuto unicamente utilizzando la lunga fermentazione naturale in bottiglia.

Winemaking decisions and techniques are known to affect the final aromatic composition of red wines. Winemakers put a constant effort into the improved controlling of vinification procedures to achieve better quality. Anyway an increased customer’s demand for uniqueness is often forcing them to adjust and offer new and new interesting products. To support the producers, an improved knowledge on aromatic potential as affected by classical and alternative strategies is needed.

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

The selection of a suitable grape variety (Vitis vinifera L.) for specific viticulture and oenology objectives is a considerable challenge in the context of climate change.

Chemical studies aiming at assessing how a wine reacts towards oxidation usually focus on the characterization of wine constituents, such as polyphenols, or oxidation products. As an alternative, the key oxidation intermediate hydrogen peroxide H2O2 has never been quantified, although it plays a pivotal role in wine oxidation. H2O2 is obtained from molecular oxygen as the result of a first cascade of oxidation reactions involving metal ions and polyphenols. The produced H2O2 then reacts in a second cascade of oxidation to produce reactive hydroxyl radicals that can attack almost any chemical substrate in wine.