Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (1)

ln 1997, twenty six cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through ail Pantelleria isle. ln each site, described and classified according to USDA Soil Taxonony and FAO Soil Classification methods, grapes, collected at technological ripening, were microvinificated, following a standard procedure which allowed to obtain the naturally sweet wine DOC Moscato di Pantelleria. Wines, five months after vinification, were analysed by gaschromatography.

Wine tourism has transformed from a leisure activity into a crucial part of the tourist experience, significantly contributing to rural tourism’s expansion in italy. It has witnessed a notable surge in popularity in recent years, evolving as a key motivator for travel (antonioli corigliano, 2002; brunori & rossi, 2000; città del vino & censis servizi, 2011; garibaldi, 2018; 2019a; 2020; montanari, 2009; romano & natilli, 2009). The allure of wine tourism, driven by sensory experiences and cultural immersion, continues to attract a diverse group of tourists. The economic impact is substantial, with events and festivals contributing approximately €2.5 billion annually.

Depuis près d’une quinzaine d’années, l’Appellation d’Origine Contrôlée (A.O.C.) Côtes du Rhône a engagé un vaste programme afin de mieux connaître et valoriser les potentialités des différents terroirs qui la composent.

Major and trace elements are essential for the development of grapes used for the wine. They are primarily originating from the soil. Some elements are also seldomly added during the wine making process. Therefore, the largest spectrum of major, trace and ultra-trace elements in the final wine product is a good signature of its geographical origin. In the frame of the European tracewindu, we have developed a very original multi-isotopic dilution method using triple quadrupole icp/ms.

The chemistry of wine is particularly complex due to biochemical and chemical interactions that significantly modify its organoleptic characteristics and stability over time. Aging on lees is a well-known practice during which various compounds are released, ensuring wines oxidative stability and its overall sensory quality [1,2].