“Gheo” per la vitivinicoltura: un progetto per la produzione dl vini dl alta qualità

The global wine production is continuously evolving to meet the new demands and preferences of consumers. in this evolving scenario, it’s important to determine which trends will be short-lived and which will remain over time. The promotion of healthier habits has encouraged consumers to try to find alternatives with low or no alcohol content. The challenge for the industry is to produce an alcohol-free wine that retains the familiar aromas and mouthfeel of traditional wine but without alcohol. Ethanol is the most abundant compound in wine, excluding water.

The under-way zoning works of the Emilia viticulture have pointed out a huge variability of the features of the soils, which belong to this area.

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.

AIM. Wine yeast lees constitute a winemaking by-product that, unlike grape skins and seeds, are not sufficiently exploited to add value to the winemaking sector, as their treatment and disposal generally represents a cost for wineries [1].

The increasing frequency of wildfires on the West Coast of the USA is seen as a significant risk for the grape and wine industry. Research has shown that perceived smoke impact in wines correlates with increases in volatile phenols (VPs) in grapes exposed to fresh smoke.