Terroir 1996 banner
IVES 9 IVES Conference Series 9 “Gheo” per la vitivinicoltura: un progetto per la produzione dl vini dl alta qualità

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

Abstract

Il settore primario, ed in particolare quello agricolo, sta attraversando un periodo partico­larmente delicato. Sia gli aspetti della produzione che quelli della commercializzazione ven­gono infatti messi in discussione da nuovi indirizzi economici e tecnologici. Prioritaria è l’e­sigenza di disporre di prodotti la cui qualità sia globale cosi definita sia per le caratteristiche intrinseche del prodotto che per la compatibilità nei confronti dell’ambiente delle tecniche utilizzate per la sua produzione. Altrettanto importante è la tipicità del prodotto, ovvero la non riproducibilità in ambienti diversi delle stesse caratteristiche organolettiche, unica garanzia nei confronti di un mercato sempre più aperto. Le colture tipiche di alta qualità rap­presentano quindi il futuro per un’agricoltura che sarà sempre meno assistita.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

GIANNI BRACCINl (1), FABIO PRIMAVERA (2)

(1) CAR-TECH Firenze S.r.l. – 055601313 – Via di Coverciano, 11 – 50135 FIRENZE
(2) Via della Società Operaia, 3 – 52100 AREZZO

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

The smoking gun of climate change in wines

In this audio recording of the IVES science meeting 2022, Antonio Graca (Sogrape, Portugal) speaks about smoke taint and climate change. This presentation is based on an original article accessible for free on IVES Technical Reviews.

The adaptative capacity of a viticultural area (Valle Telesina, Southern Italy) to climate changes

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

Solid Rectified Concentrated grape Must (SRCM) in sparkling wines production: studying the sensory impact of an innovative sugar substrate

The production of sparkling wines requires sugars for the second fermentation. The Solid Rectified Concentrated Must (SRCM) is a water free crystalline form of grape sugar, offering a purer, more stable, and easier-to-use alternative to the liquid Rectified Concentrated Must (RCM).

α-Terpinyl ethyl ether: stereoselective GC × GC confirmation and identification of its precursors in wine

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.