Terroir 1996 banner
IVES 9 IVES Conference Series 9 Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (1)

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

Abstract

Content of the article

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

M. SOSTER, A. CELLINO

Regione Piemonte – Assessorato Agricoltura, Caccia e Pesca
Corso Stati Uniti, 21 – 10128 TORINO

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Analysis of voltammetric fingerprints of different white grape musts reveals genotype-related oxidation patterns

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

Estimating grapevine crop coefficients at high-resolution using open-source satellite data

Climate change results in increasing water stress due to co-effects of rising evapotranspiration (ET) and decreased precipitation over the past 65 years (Spinoni et al. 2019).

BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.

Simulated climate change in a Mediterranean organic vineyard altered the plant physiology and decreased the vine production

This study focuses on investigating the effects of climate change on the plant physiology and berries of Vitis vinifera cv “Monastrell” in a commercial vineyard managed organically in Southeastern Spain (Jumilla, Murcia). For this purpose, open top chambers and rainout shelters were employed to simulate warming (~2-7 ºC, W) and rainfall reduction (~30%, RR) respectively. Additionally, a combination of both treatments (W+RR) was employed. Vines without either top chambers or rainout shelters were considered as control (C). The experiment was established in February of 2023. Predawn leaf water potential (measured using a pressure chamber), stomatal conductance (assessed with a porometer at mid-morning) and leaf chlorophyll and flavonoid content (measured using the Dualex® leaf clip sensor) were analyzed at veraison (5 months after the installation of structures).

The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties on the flavoromics of Cabernet Sauvignon grapes to provide a better insight into single-vineyard wines. Six commercial Cabernet Sauvignon vineyards were selected in the Manas region to collect berries at three harvest ripeness in three seasons (2019–2021). The six vineyards had little difference in mesoclimate conditions while varying greatly in soil composition.