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

Context and purpose of the study. Heatwaves have become more frequent and intense in several winegrowing regions.

The aim of this study was to test how different tank materials could affect the chemical composition and the sensory profile of a red wine during an entire year of aging. For this scope, a single varietal Sangiovese wine was aged, after completing its malolactic fermentation, by using tanks made by different materials. Six thesis were involved in the aging experiment, in particular: stainless

Prospective studies raise a real intellectual interest for those who contribute to them or take cognizance of it. But they are often considered too difficult to operationalize

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.

AIM: Previous research on the fruity character of red wines highlighted the role of esters [1]. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect [2][3]. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.