La région viticole Cotnari (Roumanie) et ses vins dans l’ensemble des grandes régions viticoles européennes

Red wines felt as astringent and bitter generally show high content of tannins due to grape phenolic compounds’ extraction in the maceration process. Among different enological practices, mannoproteins have been shown to improve the mouthfeel of red wines (1) and the color (2,3). In this work, we evaluated the effect of mannoproteins on the mouthfeel profile of Sangiovese wines obtained by excessive tannin extraction.

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.

To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering

Sulfur dioxide is widely used during winemaking as an antioxidant and antimicrobial agent. Bisulfite (HSO3−), the predominant form of SO2 at wine pH, reacts with several wine components forming sulfonated adducts.

The presence of grapevine trunk diseases (GTDs) related pathogens leads to severe economic losses in wine‐growing regions all over the world