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

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

A new process for vacuum evaporation was developed where evaporation takes place near the inner surface of a vortex produced by a rotor submerged in the liquid. Contrary to the state of the art the Vortex rotor process does not need a vacuum vessel but the rotating liquid creates a geometrically stable low pressure void surrounded by a vortex stabilized by the equilibrium between centrifugal forces and the pressure difference. First tests with water and sugar solutions at concentrations similar to grape must were conducted to verify the theoretical predictions, test the performance under different conditions and study the effect of various process parameters (Rösti et al 2015).

Climate change impacts grape production worldwide and in California drought and salinity became increasingly challenging for grape growers to maintain sustainable production and fruit quality.

Context and purpose of the study. Current remote sensing strategies rely heavily on reflectance data and energy balance modelling using thermal imagery to estimate crop water use and stress.

The selection, characterization, and recruitment of autochthonous yeast strains to drive the alcoholic fermentation process is a highly researched practice because it allows the differentiation of the organoleptic properties of wines, assuring process standardization, reducing fermentation times and improving the quality and safety of the final products [1, 2]. Sparkling wines are “special wines” obtained by secondary fermentation of the base wine. ​In the traditional method (Champenoise method), the re-fermentation takes place in the bottle after the addition to the base wine of the so-called tirage solution. This step, also known as prise de mousse, is followed by an aging period characterized by the release of compounds from the yeast cells that affect the organoleptic properties of the final product. The use of autochthonous yeasts as starter cultures for secondary fermentation is one of the recent innovations proposed to enhance and differentiate these wines’ sensory quality [3,4]. Apulia is the second Italian wine-producing region, and its productive chain is now going through a qualitative evolution by implementing the employment of innovative approaches to exalt the peculiar properties of regional wines.