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

Microorganisms have been widely used in oenology since prehistoric times. Their metabolism significantly impacts many wine properties and is particularly essential for the production of flavor compounds, thereby affecting perceived wine quality.

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

The use of elicitors to promote the biosynthesis of secondary metabolites in grapes has been tackled in several reports, however its study linked to nanotechnology is less developed.

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

Precision viticulture aims to optimize vineyard management by monitoring and responding to variability within vine plots. this work presents a comprehensive study on the application of hyperspectral imaging (hsi) technology for monitoring purposes in precision viticulture. authors explore the deployment of hsi sensors on various platforms including laboratory settings, terrestrial vehicles, and unmanned aerial vehicles, facilitating the collection of high-resolution data across extensive vineyard areas.