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

With wine fraud, being a widespread problem [1], the need for more sophisticated and precise analytical methods of its detection remains ever persistent.

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

The composition and structure of vineyard landscapes significantly affect bird communities and the ecosystem services they provide in agriculture.

Global grape production amounts to approximately 70 million tons per year, with Europe contributing 61% of the world’s wine output, primarily from Italy, France, and Spain.

The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.