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

One of the major determinants of wine quality is the aroma. Wine aroma is the human perception of the matrix of grape and yeast derived volatiles and their interaction that contribute to flavour wine. Most common are higher alcohols, ester and aldehydes. In previous studies the formation of characteristic volatile compounds have been linked to the metabolism of branched-chain and aromatic amino acids
(BCAAs) in synthetic grape must. Here we report on an investigation to assess the impact of the initial amino acid concentration on the production of aroma compounds by the industrial yeast VIN13 grown in both synthetic and real grape musts.

Red grapes contain significant amounts of phenolic compounds, known to contribute to wine quality and to provide important health benefits. Berry skin phenolics can be elicited by plant hormones. The aim of this work was to increase the content of anthocyanins and trans-resveratrol in five red varieties cultured in Argentina: Malbec (M), Bonarda (B), Syrah (S), Cabernet Sauvignon (CS), and Pinot Noir (PN), in two different growing regions: Santa Rosa (SR) and Valle de Uco (VU), by applying a post-veraison hormonal treatment with abscisic acid (ABA) and methyl jasmonate (MeJA).

The cultivation of grapes, can be accomplished with the use of different systems and practices of agricultural management, the choice of the system to be followed in the vineyard, depends on the conditions of available resources, these being: natural, economic, social, cultural and territorial. As well, it is relevant to know the characteristics of the soil of the vineyard. In the last decade, has been recurrent use of agricultural practices which date back to milinares traditions, with the aim of promoting a recovery of soil and lead the management of cultivation with less damage to the ecosystem. The study here, aimed to quantify the environmental impacts caused in the use of nutrients in conventional tillage and of grapes in the biodynamic agricultural properties in the state of Rio Grande do Sul- Brazil.

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.

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].