La zonazione in due zone viticole dell’emilia Romagna

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

Today winegrowers involved in mechanical winter pruning are applying this viticultural technique on two main training systems, the free cordon, appearing to be the more efficient, and the trellised vertical shoot positioning (VSP) system. The main reasons for maintaining the trellis are generally due to common habits in vineyard management, risk of wind damage for the shoots, or risk of decrease in photosynthesis potential. The aim of the study was to assess the effects of the two training systems on vine. In addition, different nitrogen fertilization levels were applied on the two systems to evaluate the best combination to achieve yield and grape quality.

Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.

Irrigation of vineyards is a matter of controversial arguments at areas of high quality wine production. Besides, the effects of the water in the plant are closer related to the water availability than to the irrigation regime.

The concept of ‘terroir’ describes the interplay of the environmental factors that affect the grapevine. This includes but is not limited to climate, soil composition, vineyard management, topography, and geology.