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

The vineyard of Bergerac, a guaranteed vintage, is situated in the mid-Lot valley, which has siliceous terraced rows on its hillsides, and on its bordering plateaux, composed of limestone and clay of the tertiary geological eras.

Aims: Agroscope investigated the efficiency of nitrogen fertilisation via foliar urea application at veraison with the aim of raising the yeast assimilable nitrogen (YAN) concentration in the musts

 The manipulation of the genetic basis controlling grapevine adaptation and phenotypic plasticity can be performed either by classical genetics or biotechnologies.

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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.