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

Terroir encompasses many elements, including environment, grapes and human inputs that together contribute to the final wine quality of a certain wine growing area.

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

The Columbia Basin, a semi-arid region centered in the eastern part of Washington State, is the second largest wine grape growing region in the United States and presently contains 10 American Viticultural Areas

Context of the study. Shifts in grapevine phenology driven by temperature increase due to climate change may result in different rainfall profiles between phenological stages.

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².