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

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In the context of climate change, excessive bitterness and astringency in wines have become increasingly prevalent. While variety selection and viticultural practices offer long-term solutions, they require considerable time before yielding practical results. In contrast, fining remains an accessible and immediate tool for winemakers.

Oxygen management in wine is one of the most significant challenging issues for winemakers.

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

Wine production is a complex multi-step process and the end-product is not easily defined in terms of composition and quality due to the diversity of the raw materials (grapes) and the biological agents (yeast and bacteria) used/present during the fermentation. Furthermore, linking what happens in the vineyard to the wine fermentation and ultimately to characteristics in the wine during ageing