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

In recent years, sustainability has become a key focus in agriculture, including viticulture.

The actual demand by consumers for safer and healthier food and beverage is pushing the wine sector to find alternative methods to avoid the use of sulphur dioxide in winemaking. Ozone is already used in the wine industry to produce sulphur dioxide-free wines through the patented method Purovino®.

Leaf removal in the fruit-zone has been employed to improve cluster light exposure and ventilation and therefore increase metabolite accumulation and reduce botrytis incidence in berries. When applied before flowering (early defoliation – ED), it can also decrease cluster compactness and regulate yield in high-yielding varieties. This study aimed to evaluate the impact of ED on the physiology and metabolism of Aragonez (syn. Tempranillo) berries along the ripening period. The experiment was set up in 2013 at a commercial vineyard located in the Lisbon winegrowing region.

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours

The choice of an adequate rootstock is a key tool to improve the performance of grapevine varieties in different ‘terroirs’, as rootstocks confer adaptation to soil characteristics