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

Les paysages viticoles méditerranéens présentent une originalité qui ne se retrouve nulle part ailleurs : ils associent des garrigues très odoriférantes à des parcelles de vignes souvent qualitatives. La connaissance empirique des vins du Languedoc par leurs dégustateurs a conduit la Chambre d’Agriculture de l’Hérault à supposer que les arômes de la garrigue environnante peuvent se retrouver dans les vins (arômes de ciste, de genévrier, … )

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Started in 1994, this project intends to explain quality of grapes and wines using data of soil, climate and vineyard that are currently used in field trials.

AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.

The ongoing challenge of climate change is driving the need for novel oenological approaches aimed at finding effective environmental solutions.