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

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.

New and developing technologies, that provide sensors and the software systems for using and interpreting them, are becoming pervasive through our lives and society. From smart phones to cars to farm machinery, all contain a range of sensors that are monitored automatically with intelligent software, providing us with the information we need, when we need it. This technological revolution has the potential to monitor all aspects of vineyard activity, assisting growers to make the management choices they need to achieve the outcomes they want. For example, a future vineyard may possess automated imaging that generates a three dimensional model of the vine canopy, highlighting differences from the desired structure and how to use canopy management to improve fruit composition, or generates maps with yield estimates and measurements of berry composition throughout the growing season.

Herbicides are commonly sprayed in the vine row to prevent competition with vines for water and minerals and to keep weeds from growing into the bunch zone. Sprays are applied before budbreak and reapplied multiple times during the season to keep the undervine bare. There is growing concern about the negative effects of herbicides on humans and the environment, and weeds in New Zealand have developed resistance to herbicides. Therefore, it is imperative that we reduce our reliance on herbicides in viticulture and incorporate methods that do not engender resistance.

Abstract In this work the effects of early leaf removal performed manually at preflowering phenological stage, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. From 2009-2011 vintages 34 wine volatile compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) where early leaf removal only modified 25 of them. The total C6 compounds, acetates and volatiles acids (with exception of isobutyric acid) were affected by defoliation, whereas alcohols and esters showed a minor effect. Furthermore the vintage effect also was shown.

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.