Prove preliminari dl caratterizzazione del vino gutturnio dei colli piacentini

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.

Drought events can strongly affect grapevine and berry physiology and subsequent wine quality, as widely demonstrated in controlled experiments.

Temperature fluctuations and, in general, climatic conditions can significantly affect the chemical composition of grapes and, in turn, the taste and aromas of wine.

AIM: In a recent study, it was determined that the mid-ripening period is the most suitable for the application of methyl jasmonate (MeJ), benzothiadiazole BTH and MeJ+BTH on Monastrell grapes, to favor maximum accumulation of phenolic compounds at the time of harvest. However, the increase in the anthocyanin content of

This work discusses the effects of soil and weather conditions on the grape composition of cv. Tempranillo in four different locations of Spain, during the 2008-2011 seasons.