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

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

Acetaldehyde is a common component of wine. It is already formed during the fermentation being an intermediate in the production of ethanol. Moreover, it can derive from the oxidation of ethanol during the wine production and aging. In wine, concentrations of acetaldehyde range from 30 to 130 mg/L. Acetaldehyde in wine can react with many compounds such as SO2, amino acids and

NIR spectroscopy has widely been tested in viticulture as powerful alternative to traditional analytical methods in the field of quality evaluation. NIR instruments have been used for assessing must and wine quality features in several works, but little information regarding their application on whole berries for polyphenol determination is available.

When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine.

Climate change is a great environmental challenge with large impact on the Wine and sprakling wine industry. Heat waves and dryness cause frequent sunburn damage in white grapes