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

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Wine industry has to develop new strategies to reduce the negative impact of global climate change in wine quality while trying to mitigate its own contribution to this climate change. The term “ecosystem services”, whose use has been recently increasing, refers to the benefits that human beings can obtain from the interactions between the different living beings that coexist in an environment or system. The management of biodiversity in the vineyard has a positive impact on this crop. It has recently been reported that practices such as plant cover can reduce the occurrence of pests, increase pollination of the vine, improve plant performance1 and affect the phenolic content of grapes.2

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Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH