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

Background: hydroxycinnamic acids (HCA), present in pulp and skin of grapes, are relevant compounds in red winemaking

Suite à des expérimentations de solarisation artificielle réalisées en 1999 en conditions réelles de culture, à partir de matériels réfléchissants partiellement colorés en vert, en bleu

Nebbiolo (Vitis vinifera L.) is one of the most important wine red cultivar of North-west Italy. A better understanding of the complex relations among grape aromatic and phenolic maturity and environmental factors may strongly contribute to the improvement of the quality of Nebbiolo wines.

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Identification and characterisation of terroirs depends on knowledge of environmental parameters, functioning of the grapevine and characteristics of the final product. A network of plots of Sauvignon blanc was delimited in commercial vineyards in proximity to weather stations at 20 localities and their viticultural and oenological response was monitored for a period of seven years. These experimental plots were further characterised with respect to climate, soil and topography.