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

Water stress triggers functional compartmentalization in grapevines, influencing how resources are allocated to different plant organs.

Fermentative aromas (especially esters and higher alcohols) highly impact the organoleptic profile of young and white wines. The production of these volatile compounds depends mainly on temperature and Yeast Available Nitrogen (YAN) content in the must. Available dynamic models predict the main reaction
(bioconversion of sugar into ethanol and CO2 production) but none of them considers the production kinetics of fermentative aroma compounds during the process of fermentation. We determined the production kinetics of the main esters and higher alcohols for different values of initial YAN content and temperature, using an innovative online monitoring Gas Chromatography device.

Random sampling is often considered to be the best protocol for fruit sampling because it is assumed to produce a sample that best represents the vineyard population.

By definition, Regenerative Agricultural Systems seek to promote soil and plant health by using photosynthesis for the removal and retention of atmospheric carbon dioxide into stable soil carbon.

Aim: In this work, we have optimized a robust methodology for investigating possible correlations between the phytochemical profile of wine and the terroir (including the climate), considering the specific wine-growing area. In particular, the untargeted metabolomic and sensorial profiles of Gutturnio DOC commercial wines (both still and “frizzante” types) from different production areas in the Piacenza province were determined. The geographical areas taken into consideration for this study consisted in Val Tidone, Val Nure and Val d’Arda.