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

Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol

Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

The light exposure of white wine is responsible for several reactions leading to changes on colour, flavours and, consequently, affecting the sensory profile.

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.