Evoluzione stagionale delle temperature ed andamento della maturazione nel vitigno Aglianico: risultati di un quadriennio di osservazioni in Campania

g-Nonalactone has been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

Le système des appellations d’origine aux Etats-Unis était adopté en 1978 et est entré en vigueur en 1983. Jusqu’à présent, 146 aires viticoles avaient été établies dans 26 états.

The agro-ecological transition in winegrowing can benefit from the environmental assessment of practices to inform producers’ technical choices. life cycle assessment (lca) evaluates the environmental impact of a product over its entire life cycle. this paper takes a look at the tools available for the detailed assessment and eco-design of winegrowing practices, their uses and developments in the vitarbae research project (2023-2026). this project aims to establish and equip support and training courses for the agroecological transition in viticulture and fruit arboriculture.

Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.