Prove preliminari dl caratterizzazione del vino gutturnio dei colli piacentini

The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.

Context and purpose of the study – Viticulture faces significant challenges due to climate change, with increased frequency of extreme weather events impacting grapevine growth, grape quality, and wine production.

The recent effects on temperature and rainfall caused by global warming pose a serious threat to the wine industry worldwide, mainly in terms of a loss of quality in the wines produced.

Protein stabilization is an important part of the winemaking process of white wines, and in this work we present the results of protein stabilization of different monovarietal wines (Xarel.lo, Chardonnay, and Muscat) by a continuous stabilizing filtration process using a column packed with zirconium oxide operating in a continuous regime in a closed loop at pilot scale.

Mannoproteins (MPs) with different structure of their polysaccharide part (branching, substitutions, …) were used to better understand the impact of characteristics of the usual structure of MPs when interacting with Grape Seed Tannins (ST).