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

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes, Amarone is a rather unique example of dry red wine. However, there is very limited data so far concerning the volatile composition of commercial Amarone wines, which also undergo a cask aging of 2-4 years before release.

Context. Botrytis bunch rot occurrence is the most important limitation for the wine industry in humid climate viticulture.

Phenolic compounds have been the focus of a lot of research in recent years for their important contribution to sensory characteristics of wine, their beneficial health effects, as well as the possibility they offer of characterising wines. In this contribution, a method is developed that allows the direct injection of wine samples followed by liquid

Da anni la ricerca viticola sta orientando le sue attenzioni verso lo studio della vocazionalità degli ecosistemi viticoli, perché fulcro della produttività della vite e qualità dei suoi frutti.