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

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation.

Obiettivo del progetto è la valutazione dell’influenza climatica e pedologica dell’areale di Montefalco sul vitigno Sagrantino, ponendo particolare attenzione alla componente polifenolica e antocianica. Sono stati quindi messi a confronto, a partire dal 2001 fino al 2008, sei differenti zone tutte situate all’interno dell’areale DOCG Sagrantino di Montefalco; per ciascun vigneto alla vendemmia sono state effettuate analisi sui parametri analitici e sul contenuto polifenolico e antocianico delle uve. Ognuna delle sei zone è inoltre stata caratterizzata dal punto di vista pedoclimatico, valutando l’influenza del clima e della tipologia di suolo sui parametri analitici presi in considerazione.

Over the past few decades, viticultural research has made numerous contributions which have made it possible to better understand the behavior of the vine as well as its response to the conditions imposed on it by the environment and agronomic practices. However, these results have only rarely been used in the practical management of vineyards because the research has been carried out using partial experimental models where reality is only represented by a few factors which are sometimes even made more complex by the introduction of elements foreign to the existing situation and difficult to apply to production (varieties, methods of cultivation, management techniques, etc.). To these reasons, one could add a low popularization of the results obtained, as well as the difficulty of implementing the scientific contributions, which does not allow the different production systems to fully express their potential. This limit of viticultural research can only be exceeded by the design of integrated projects designed directly on and for the territory. Indeed, only the integrated evaluation of a viticultural agro-system, which can be achieved through zoning, makes it possible to measure, or even attribute to each element of the system, the weight it exerts on the quality of the wine.

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes. The main cultivars used for these wines are Corvina and Corvinone. In this Region hundreds of years ago a particular training system (Pergola, cordon/cane with horizontal shoot-positioning) was developed. In the last 20 years the Guyot have been introduced in the area; now Pergola and Guyot are equally widespread in the Valpolicella area. In two different environmental conditions (hill and floodplain) two vineyards, one for each type of training system, were studied along two years (2011-2012).