Terroir 1996 banner
IVES 9 IVES Conference Series 9 Vite e territorio. Il caso della Franciacorta nel medioevo

Vite e territorio. Il caso della Franciacorta nel medioevo

Abstract

Content of the article

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

GABRIELE ARCHETTI

Dipartimento di Studi Medievali, Umanistici e Rinascimentali
Università Cattolica Sacro Cuore, Milano

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Antioxidant activity of yeast peptides released during fermentation and autolysis in model conditions

Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].

Montpellier vine & wine sciences (M-WineS)

The Occitanie Region is the first vine-growing area in France: 270 000 hectares of vineyard and an annual production of 15 million hectoliters. Its annual income reaches 1 900 million euros, of which 900 million euros in export.The vine and wine sector is facing many issues: inputs reduction, adaptation to climate change, maintaining the production competitiveness, digital tools integration in production and transformation processes, and the production of quality wines meeting the consumer demand.

Simulating the effect of heat waves on disease-resistant varieties

Agro-ecological transition and adaptation to climate change are the two major challenges facing modern agriculture.

The impact of branched chain and aromatic amino acids on fermentation kinetics and aroma biosynthesis by wine yeast Saccharomyces cerevisiae

One of the major determinants of wine quality is the aroma. Wine aroma is the human perception of the matrix of grape and yeast derived volatiles and their interaction that contribute to flavour wine. Most common are higher alcohols, ester and aldehydes. In previous studies the formation of characteristic volatile compounds have been linked to the metabolism of branched-chain and aromatic amino acids
(BCAAs) in synthetic grape must. Here we report on an investigation to assess the impact of the initial amino acid concentration on the production of aroma compounds by the industrial yeast VIN13 grown in both synthetic and real grape musts.

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.