Il piano regolatore delle città’ del vino: aspetti urbanistici, economici e turistici

Context and purpose of the study. Anthocyanins are essential phenolic compounds in red wine, contributing significantly to colour intensity, stability, and sensory quality.

The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2.

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries

The primary objective of this research was to investigate the potential benefits of a Fabaceae-based product rich in triacontanol (a long-chain alcohol) applied to Vitis vinifera cv. Merlot, on key physiological and productive parameters of grapevines under controlled water stress conditions.