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

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.

In the Cognac appellation, the production of white wines is almost exclusively dedicated to elaborate Charentaise eaux-de-vie. In this sense, the quality of Cognac eaux-de-vie intrinsically depends on the quality of the base wines subjected to the distillation stage. In this context, the production of these base wines differs from those of classic white wines to release particular organoleptic properties during the distillation stage.

Not only vintner’s decisions in the vineyard, but also winemaker’s choices of technology approaches in the cellar play a significant role in the final wine style and quality. Whereas traditional technologies within chosen terroir are quite well explored and thus somehow predictable, there is no proper knowledge available on possible outcomes in case of implementing novel, alternative winemaking strategies. To reveal their effects on wine aroma compounds and sensory characteristics, two alternative strategies
(cryoextraction or addition of whole grape berries during last stages of fermentation) were compared to classical Vipava valley winemaking approach as normally used for an autochthonous variety Zelen. After separate vinification and bottling, all the experimental wines were subjected to semiquantitative metabolic profiling of volatile compounds (VOCs) by means of GC/MS and were then also sensorialy evaluated by pre-trained panel.

During postharvest management, the metabolism of fruits remains active and continuous physico-chemical changes occur. Ozone treatment has an elicitor effect on secondary metabolites and the treatment conditions can influence the grape response to the stress (Bellincontro et al., 2017; Botondi et al., 2015). Regarding volatile organic compounds (VOCs), previous studies showed that ozone treatment during postharvest dehydration induces the biosynthesis of terpenes in Moscato bianco grapes (Río Segade et al., 2017). It is well known that grape VOCs greatly influence the organoleptic properties of wines, particularly terpenes in aromatic varieties.

Biodiversity loss in agrosystems is partly due to landscape simplification (field enlargement, hedgerows removal…) that led to a loss of heterogeneity of the overall landscape.