Maturità fenolica e cellulare come metodo di valutazione dell’interazione vitigno-ambiente: il caso del Cabernet-Sauvignon

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]

Each grape cultivar is composed of a population of individuals that are genetically different. Clonal selection has allowed the purification and improvement of the global quality

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Nowadays there are many challenges facing both winegrowers and workers, in other agricultural practices, related to the growing demand for food products, the safety and quality of these products, and the preservation of the environment…

Knowledge of the spatial‐temporal variation of the grape composition within a vineyard may assist decision making regarding sampling