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

Over the last decades, climate change and rising temperatures have impacted the wine industry. Wines from warm regions tend to have a higher pH and lower total acidity.

Context and Purpose of the study. Arbuscular mycorrhizal fungi (AMF) symbiosis with grapevines is a key component of vineyard ecosystems.

In this work, these four red varieties were characterized in terms of phenolic composition. Thus, the anthocyanin accumulation and the extractability evolution during ripening were compared.

During 1982 started our wine growing project at the Puntalarga Hill, between 2500 and 2600 meters a.s.l.: 5.78 ºN, 72.98 ºW. Pinot noir, white Riesling and Riesling x Silvaner crossings are the most planted grapevines. Since 1984 research and development activities are carried out on pertinent subjects.

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.