Vite e territorio. Il caso della Franciacorta nel medioevo

Faced with the likely withdrawal of commercial specialities from use in the short to medium term, France has decided to implement an ambitious action plan to anticipate and avoid withdrawal without alternative solutions. The French wine industry (cniv and ifv) has been heavily involved in this action to define priorities. faced with the risk of the withdrawal of multi-site fungicides (folpel, dithianon, copper) coupled with the probable reduction in single-site fungicide solutions, mildew and black rot have been identified as the priority uses.

There are yet many gaps in our knowledge about the aroma potential of winemaking grapes and its measurement. Trying to bring some light into this question, a new general strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes has been developed

La caractérisation des terroirs viticoles est traditionnellement basée sur des descripteurs de la géologie et de la pédologie des différents milieux rencontrés, couplées à des données climatiques

Favoring the formation of volatile compounds and their precursors in must and wine represent one of the principal goals during winemaking technology. In recent years, most attention has been placed on using glycosidases to enlarge the aroma profile of white wines. The effect of enzymes makes odorless glycosidically-bound precursors be converted into aromatic compounds. This paper focuses to study the influence of enzymes (pectolytic and β-glycosides) administered before alcoholic fermentation, even if most studies analyze their use in different winemaking stages. Two semi-aromatic varieties such as Fetească regală and Sauvignon blanc were chosen.

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.