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

Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.

EU countries are in the top 16 of the world’s wine producers. To respond to a public health concern, caused by SO2 excessive exposure

Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process.

PR proteins can cause haze in wines, and the risk is to keep the wine unsold. Generally, in winemaking bentonite solves this problem by removing proteins, but it is not a renewable resource, has poor settling, which means difficulty in filtering after use and a considerable loss of wine, it is not a specific adsorbent and may reduce aromas and flavor compounds

Grapevine leafroll associated virus (GLRaV) infections deteriorate vine physiological performance and cause high losses of yield and fruit quality