Sviluppo vegetativo del Nebbiolo nell’area di produzione del Barolo DOCG: influenza sulla qualita’ della produzione

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

Many farming operations aim at controlling the leaf area of the vine according to its load. There are several techniques, direct and indirect, of estimate of this leaf area in a specific way, but impossible to implement at great scales. These last years, research in airborne and satellite remote sensing made it possible to show that a multispectral index of vegetation, computed from measurements of reflectances (red and near infrared), the « Normalised Difference Vegetation Index » (NDVI), is well correlated to the « Leaf Area Index » (leaf area per unit of ground) of the vine. Nevertheless these methods of acquisition and processing data are rather constraining and complex.

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.

In interaction with climate and genetic or human factors, the soil is a major component of the viticulture terroir. The mineral composition of the soil influences vine performance and wine sensory attributes. Among the elements that vines take from the soil, nitrogen is the one that has the strongest impact on vine physiology, vigor and grape composition. In addition to its major effect on primary metabolites in berries, nitrogen plays also a decisive role in the secondary metabolism, especially in the production of key compounds for berries quality, like volatile thiols, methoxypyrazines and glutathione (GSH).