Il ruolo dei comuni nella gestione del territorio e nella tutela dei vitigni autoctoni di qualita’

With the steady rise in wildfire occurrence in wine regions around the world, there are quality issues beginning to face the wine industry. These fires produce clouds of smoke which have the ability to carry organic molecules across vast distances that can be absorbed by grapes. When these compounds make their way into the final wine, unpleasant smokey and burnt flavors are present, along with a lasting ashy finish. Along with the volatile compounds carried by smoke, once incorporated into the fruit these compounds become bound to sugars, forming glycosidic compounds.

As knowledge about the oenological potential of disease-tolerant grape varieties (PIWI) continues to grow and consumer demand for product safety and sustainable production increases, more governments worldwide are permitting the cultivation of these varieties [1].

It is widely known the impact that oxidation has on wine sensory degradation and eventually, in the shortening of its longevity.

In this study we have compared the predictive ability of two phenological models: a traditional Thermal Time (TT) and a version of the more recently develop Unified Model (UM).

Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.