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

Nel 1990 la Cantina LA VIS ha intrapreso un progetto di zonazione dei terreni vitati allo scopo di acquisire le conoscenze scientifiche atte a consentire il miglioramento delle qualità dei prodotti. Tale progetto si è articolato su di una superficie di 2000 ettari ubicati lungo l’asta fluviale del fiume Adige da Trento a Salorno e del torrente Avisio da Lavis a Segonzano.

Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue.

Today’s viticulture faces a considerable challenge dealing with fungal diseases and limitations on the use of plant protection products (PPP) have increased the pressure to find more sustainable alternatives. One strategy may be the development and cultivation of disease-resistant grapevine varieties (PIWI) that could maintain crop productivity and quality while reducing dependence on PPP. In this work a set of 9 PIWI varieties (5 white and 4 red) deploying genes for resistance to powdery and downy mildew were evaluated in two consecutive years in Valdegón, La Rioja, with Tempranillo and Viura as controls. The objective was to correlate agronomic performance and disease incidence with the presence of disease resistance genes in two different seasons: with (2023) and without disease pressure (2022).

In order to assess climate change at regional scales suitable to viticulture, the outputs of ARPEGE_Climat global model (resolution 0.5°) were downscaled using the Regional Atmospheric

Using viticultural and enological techniques to increase aromatics in white wine is a prized yet challenging technique for commercial wine producers. Equally difficult are challenges encountered in hastening phenolic maturity and thereby increasing color intensity in red wines. The ability to alter organoleptic and visual properties of wines plays a decisive role in vintages in which grapes are not able to reach full maturity, which is seen increasingly more often as a result of climate change. A new, yeast-based product on the viticultural market may give the opportunity to increase sensory properties of finished wines. Manufacturer packaging claims these yeast derivatives intensify wine aromas of white grape varieties, as well as improve phenolic ripeness of red varieties, but the effects of this application have been little researched until now. The current study applied the yeast derivative, according to the manufacture’s instructions, to the leaves of both neutral and aromatic white wine varieties, as well as on structured red wine varieties. Chemical parameters and volatile aromatics were analyzed in grape musts and finished wines, and all wines were subjected to sensory analysis by a tasting panel. Collective results of all analyses showed that the application of the yeast derivative in the vineyard showed no effect across all varieties examined, and did not intensify white wine aromatics, nor improve phenolic ripeness and color intensity in red wine.