Vite e territorio. Il caso della Franciacorta nel medioevo

Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot.

The increasing frequency of extreme weather events (EWE) represents a severe threat to viticulture.

Hydrogen sulfide (H2S) has a significant impact on wine aroma attributes and wine quality when present at concentrations above its aroma threshold of 1.1 to 1.6 μg/L.

Astringency is an important red wine quality attribute, which can be measured both chemically and sensorially. The use of tannin activity shows potential as a valuable chemical measurement in understanding red wine mouthfeel properties such as astringency and bitterness, which is also affected by tannin structural factors, in addition to matrix effects. Tannin activity is defined as the enthalpy of interaction between tannins and a hydrophobic surface. Studies involving tannin activity have been performed since the early 2010’s, but chemosensory studies used to evaluate how structure-activity relationships change across multiple, consecutive vintages are limited. The aim of this study is to investigate how tannin activity may be linked to red wine mouthfeel, and how all these variables may change according to wine age.

The increase in the temperature and the more severe water stress conditions, trends observed in recent years as a consequence of climate change, are leading a mismatch between the technological and phenolic maturity of grapes