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

An emblematic name of the burgundy wine region, a few kilometers from dijon, gevrey-chambertin stands out as a small wine town of international renown in the heart of a prestigious red wine vineyard listed as a unesco world heritage site.

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

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.

The effect of cover crop on the water relations, yield and grape composition of Pinot noir vines was investigated during two seasons (2003 and 2004) in a gravely soil located in Tarragona (Spain). Seventeen-year-old vines, grafted onto R110 and trained onto a Ballerina training system, were used.

The Valpolicella hilly area, north of Verona, is highly vocated for viticulture but its vineyards are sometimes characterized by very different soil and microclimate conditions which can greatly affect their oenological potential.