Valutazione comparativa di cloni di Pinot nero per la produzione di vini base spumante in alcuni ambienti del Piemonte

Over the past 70 years, scientific literature has consistently illustrated the advantageous effects of arbuscular mycorrhiza fungi (AMF) on plant growth and stress tolerance. Recent reviews not only reaffirm these findings but also underscore the pivotal role of AMF in ensuring the sustainability of viticulture. In fact, various companies actively promote commercial inoculants based on AMF as biofertilizers or biostimulants for sustainable viticulture. However, despite the touted benefits of these products, the consistent effectiveness of AMF inoculants in real-world field conditions remains uncertain.

Recent decades have witnessed an evolving trend of diverse product types, improved quality, and green, low-carbon, and sustainable development in chinese wine market. A quality evaluation system, namely, with a dual orientation of “flavor compounds” and “sensory evaluation” is used as guidance for winemaking innovation in China.

Balsamic vinegars of Modena (Italy), namely Aceto Balsamico di Modena PGI (AB PGI) and Aceto Balsamico Tradizionale di Modena PDO (ABT PDO) are among the most important geographical indication products for Italy. ABT PDO, despite its very limited production, is recognized as one of the most representative Italian artisan gastronomic products, and it is known and commercialized all around the world. The economic value of ABT PDO (“affinato” and “extra-vecchio” types, depending on the aging), prepared following a traditional way and aged for many years in a set of barrels (transferring a certain amount of vinegar from one cask to another in a decreasing “topping up” procedure) is great, when compared to AB industrially prepared with caramel. AB PGI is certainly the most widespread industrial-type vinegar in the world, deriving from low-temperature condensed grape must (or cooked must) mixed with wine vinegar, obtaining balsamic vinegars with a caramel-like taste. Depending on its economic value, ABT PDO is often object of fraud, requiring to fight counterfeit products and imitations.

AIM: Vine diseases are still responsible for economic losses. Previous study in our laboratory, have shown effects of oenological tannins against Botrytis cinerea1,2. According to this, the aim was to evaluate the wine protection by oenological tannins against an another disease, the downy mildew. METHODS: During the 2020 vintage, infected grapes by downy mildew (Vitis vinifera cv. Merlot) were collected from the dispositive ResIntBio. The 100 kg were crushed, destemmed and dispatch into 10 aluminium tanks. SO2 was added at 3 g/hL. Oenological tannins (grape, quebracho, ellagitannin or gallotannin) were added at 100 g/hL into eight different tanks (4×2 tanks). The two last tanks were considered as control without addition of oenological tannins. Alcoholic fermentation was achieved with Actiflore 33® at 20 g/hL. Malolactic fermentation was achieved with Lactoenos B7at 1 g/hL. Finished wines were sulfited to obtain 45 mg/L of total SO2.

AIM: Biofilm is a resistance mechanism deployed by microorganisms to adapt to stresses, leading to their persistence in the environment. In the case of Brettanomyces bruxellensis, a wine spoilage yeast, knowledge about its capacity to form biofilm remains limited although this potential strategy could explain its recurring presence in cellars.