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

In this work, an innovative analytical method has been proposed for fast and reliable in-line analysis of tannins in wines; the method is fast, does not require sample preparation and is based on the selective reactivity of tannins in a mixture containing proteinaceous matter (i.e. gelatin), under pH 3.5, resulting in the formation of white cloudiness.

Several trunk diseases cause decline and premature dieback of grapevines. In vineyards, these pathogens gain entry into plants through unprotected wounds. Wounds are also frequently infected during the propagation stages. The pathogens survive in infected plants in a latent form and cause disease in older grapevines or in plants that are

Grapevine trunk diseases (GTD) occur wherever grapes are grown and are considered the main biotic factor reducing yields and shortening vineyards’ lifespan. Currently, no product is available to eradicate GTD once grapevines are infected. Therefore, prophylactic strategies based on pruning wound protection and ‘remedial surgery’, the only eradication method based on the elimination of infected wood and renewal of the vine by means of new canes or suckers, are the only effective strategies available. The Canadian grape and wine industry focusses on a sustainable production and thus, looking for alternatives to chemicals for disease management is a top priority.

Grape composition is strongly influenced by climate conditions. Their expected modifications in near future, notably because of increased temperatures, could significantly modify the biochemical composition of berries at harvest, and thus wine typicity and quality. Elevated temperatures favor sugar accumulation in grapes, enhance malic acid degradation and modify the amino acid content. They also reduce significantly anthocyanin accumulation in Merlot, leading to the imbalance between anthocyanins and sugars, while no significant effects on final anthocyanin levels were reported in Tempranillo[1] and finally affect aromas or aroma precursors.

This work was aimed at setting up a methodology to define and map the «Unités Terroir de Reconnaissance» (UTR), combining environmental information stored in a Soil Information System with experimental data coming from benchmark vineyards of Sangiovese vine.