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

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

The most recent methodological developments in soil survey and land evaluation, that can be taken as reference in the viticultural field, go over usage of the GIS and database. These informatic tools, which begin to be widely utilised, consent to realise evaluations at different geographic scale and with different data quality and quantity in entrance.

An emblematic name of the burgundy wine region, a few kilometers from dijon, gevrey-chambertin stands out as a small wine town of international renown in the heart of a prestigious red wine vineyard listed as a unesco world heritage site.

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world

Cork taint decreases the commercial value of wine as tainted wines are rejected by consumers. Although other compounds in wine and cork can also be responsible for causing a taint, 2,4,6-trichloroanisole (TCA) is regarded as the primary cause of cork taint. As cork taint is often used in marketing campaigns against natural cork closures,