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…

Evaluation of two transmittance meters in estimating chlorophyll and nitrogen concentrations in grapevine cultivars

Two transmittance-based chlorophyll meters (SPAD-502 and CCM-200) were evaluated in estimating chlorophyll (Chl) and nitrogen (N) levels in grapevine leaves.

Vitis v. corvina grapes composition and wine sensory profile as affected by different post harvest withering conditions

Context and purpose of the study – In Valpolicella area (Verona – Italy) Vitis vinifera cv. Corvina is the main wine variety to obtain, after grape withering, Amarone wine: this study was carried out in order to compare two different grape dehydration conditions with the aim of verifying the final composition of Corvina dried grapes and the organoleptic profile of corresponding Amarone wine.

An exploration of South Tyrolean Pinot blanc wines and their quality potential in vineyard sites across a range of altitudes

Aim: Pinot Blanc is the third most planted white wine grape in northern Italy’s region of South Tyrol, where small-scale viticultural production permits the examination of the wine’s diverse expressive potential in a small area across a wide range of climatic variables. This study aimed to explore the qualitative potential of Pinot Blanc across a range of climatic variation leading to site-specific terroir expression in a cool climate region.

Influence of the “terroir” (soil, climate and wine grower) on the quality of red Grenache wines in the Rhône Valley

«L’Observatoire Grenache» est un réseau de parcelles qui a été mis en place par l’Institut Rhodanien en Vallée du Rhône sur les millésimes de 1995 à 1999. Composé de 24 parcelles de Vitis vinifera L. cv Grenache noir, ce réseau vise à étudier l’influence du terroir (sol, climat et vigneron) sur la qualité des vins. Les parcelles ont été choisies afin de représenter différentes situations géographiques et géopédologiques de la vallée du Rhône. Le matériel végétal (clone, porte-greffe), la taille (cordon de Royat), la densité et l’âge de la parcelle ont été encadrées. Ainsi les conditions de milieu (sol, climat) et les pratiques du vigneron étaient les principales sources de variations.

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).