Il piano regolatore delle citta’ del vino: una metodologia di lavoro

Happens too often in scientific papers to find the same harvesting period of a cultivar, although the used treatment influence a maturity curve of investigated thesis.
This inevitably leads to wrong conclusions when comparing the treatment effects, since obtained on maturity stages more or less far from those technologically correct.

Traditional methods for identifying downy mildew in commercial vineyards are often labour-intensive, subjective, and time-consuming.

Originally, the role of the malolactic fermentation (MLF) was simply to improve the microbial stability of wine via biological deacidification. However, there is an accumulation of evidence to support the fact that lactic acid bacteria (LAB) also contribute positively to the taste and aroma of wine. Many different LAB enter into grape juice and wine from the surface of grape berries, cluster stems, vine leaves, soil and winery equipment. Due to the highly selective environment of juices and wine, only a few types of LAB are able to grow.

AIM: The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view.

In a framework in which climate change is increasingly recognized as a critical global challenge, traditional viticulture must be reconsidered in order to provide better solutions for future needs [1].