Il piano regolatore delle città’ del vino: aspetti urbanistici, economici e turistici

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.

Context and purpose of the study – This paper presents is the create, the study and amplographic description the new pink “Early Elgo Demetra” variety.

Smoke impacts on wines are becoming a worldwide problem; the size and severity of wildfires increasing due to influences from changing climates.¹ For over a century, wines have been known to have a unique issue of absorbing chemical compounds derived from wildfire smoke wherein the flavor of the subsequent wine becomes ashy, rubbery, campfire-like, and smoky.² The economic impacts of a smoke-impacted wine can last for years depending on the grape varietal, costing Oregon and Washington states in the United States over a billion dollars from the 2020 wildfires, as an example.³ While years of research have indicated elevated concentrations of smoke-related compounds, such as guaiacol and syringol, in wines after smoke events, unfortunately, replicating the sensory experience using smoke-associated phenols has not had much success.⁴

Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]