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

Climate change is challenging the resilience of grapevine, one of the most important crops worldwide. Adapting viticulture to a hotter and drier future will require a multifaceted approach that must include new management strategies, increased irrigation efficiency, and the identification of more drought tolerant genotypes.

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content

Valpolicella is a famous Italian wine-producing region. One of its main characteristic is the intensive use of grapes that are submitted to post-harvest withering. This is rather unique in the context of red wine, especially for the production of a dry red wine such as Amarone. Amarone wines produced in Valpolicella different geographic origin are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity. Aroma is the product of a biochemical and technological series of steps, resulting from the contribution of different volatile molecules deriving from grapes, fermentations, and reactions linked to aging, as well as one of the most important features in the expression of the geographic identity and sensory uniqueness of a wine.

Caffeic acid (CA) is an antioxidant of great importance in the food sector, such as wine, where it acts as a marker of wine ageing, as well as in the health sector due to its antioxidant properties and beneficial effects including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes.

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.