La zonazione della D.O.C. Bolgheri (Castagneto C.): aspetti metodologici ed applicativi

Interpretation of ancient texts, such as the Amos epigraphic farming leases, questions both locations and spatial extents of the viticultural area, as well as soils, landscapes, cropping methods

The dealcoholized wine sector is experiencing strong market growth, driven by increasing consumer demand.

Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible of wine color, compounds that are mainly located inside the skin cell vacuoles. Moreover, these phenolic compounds not only influence color but also other organoleptic properties such as body, mouthfeel, astringency and flavour. The transference of phenolic compounds from grapes to must during vinification is closely related with the type of grapes and the winemaking technique.

Multiple sclerosis (MS) is a multifactorial autoimmune disease associating demyelination and axonal degeneration developing in young adults and affecting 2–3 million people worldwide. Plant polyphenols endowed with many therapeutic benefits associated with anti-inflammatory and antioxidant properties represent highly interesting new potential therapeutic strategies. We recently showed the safety and high efficiency of grape seed extract (GSE), a complex mixture of polyphenolics compounds comprising notably flavonoids and proanthocyanidins, in an experimental autoimmune encephalomyelitis (EAE) mouse model of MS.

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.