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

In winemaking grapes, it is known that most aroma compounds are present as non-volatile precursors, such as glycosidic precursors. In fact, there is strong evidence supporting the connection between the content of aroma precursors and the aromatic quality of wine [1]. Acid hydrolysis is preferred to reveal the aroma potential of winemaking grapes, as it predicts more accurately the chemical rearrangements occurring during fermentation in acidic environments [2]. In this study, a method involving a fast fermentation followed by acid hydrolysis at 75ºC was used to evaluate the accumulation of aroma compounds over time in fractions obtained from six different varieties of winemaking grapes.

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

Hairy roots (HRs) are a symptom of a natural genetic modification by the soil-borne phytopathogen Rhizobium rhizogenes.

Correlations between vineyard site and wine have, historically, been limited due to lack of uniformity in scion and rootstock clone and lack of controlled pilot-scale winemaking conditions, particularly temperature

This synthetic presentation deals with :
• A description of the variability and the main models of grapevine canopy architecture in the world.
• A precision on the model « potential exposed leaf area SFEp », which estimates the potential of net carbon balance of the plant, and shows a regulating effect of high SFEp levels on production decrease.