Prove preliminari dl caratterizzazione del vino gutturnio dei colli piacentini

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Climate change and rising temperatures present a substantial challenge to viticulture, intensifying summer heat stress and accelerating berry ripening.

AIM: ‘Nebbiolo’ (Vitis vinifera L.) is one of the most ancient and prestigious Italian grape cultivars. It is renowned for its use in producing monovarietal high-quality red wines, such Barolo and Barbaresco. Wine quality and value can be heavily modified if cultivars other than those allowed are employed.

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

Climate change will increasingly challenge future viticulture due to long-enduring and extreme weather conditions, jeopardizing yield and wine quality in various ways.