Vite e territorio. Il caso della Franciacorta nel medioevo

The tropical north region of Minas Gerais State is one of the least developed of Brazil and viticulture could be an alternative to develop its agriculture zone. The objective of this work was to evaluate the wine grape production climatic potential of that region.

The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines.

In the bottom of Val d’Illasi (Verona province), one of the major valleys which passes through the Lessini mountains, viticulture is widely extended. In the territory belonging to Illasi and Tregnago villages, which includes ca. 1100 ha of vineyards, devoted to produce Soave and Valpolicella DOC wines, an experimental survey was conducted on a network of twenty five reference vineyards.

The European Green Deal, a concept of the European Commission, aims at the reduction of pesticides in EU agriculture for 2030 by 50%. Viticulture uses the largest amounts of fungicides in the EU

This study evaluated the physicochemical parameters of grape juices produced in the serra gaúcha from the 2019 and 2020 harvests. To do this, 43 juice samples were analyzed, and divided into four distinct categories: juices made exclusively from bordô grapes (sb), juices made from bordô and niágara grapes (sbn), juices combining bordô and isabel grapes, and juices made from cuts of several grape varieties.