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

To face emerging competition and challenges, wine producers globally rely on precision viticulture (PV) solutions to boost productivity, enhance quality, increase profitability, and reduce the environmental impact of vineyards. Current pv methods predominantly use multispectral sensor data from several platforms (satellites or vineyard installations). However, these applications generally use data analysis strategies lacking physiological grapevine support.

Defoliation is one of the green operations more used in viticulture, whose results can be very different depending on the variety and the moment of realization. Early leaf removal consists of the elimination

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

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Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.