Viticoltura dl montagna: elemento di tutela e valorizzazione del territorio

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

In this audio recording of the IVES science meeting 2022, Maria Paissoni (Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy) speaks about sensory evaluation of the effect of anthocyanins on in-mouth perceptions. This presentation is based on an original article accessible for free on OENO One.

Cover crops are planted in vineyards for multiple benefits including soil conservation, weed management, regulation of grapevine vegetative growth

Pesticides are considered one of the main causes for arthropod decline in agriculture which in turn may affect ecosystem services such as natural pest control and soil fertility.