Viticoltura dl montagna: elemento di tutela e valorizzazione del territorio

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.

The regulation of weeds, particularly in the under-vine area of grapevines, is essential for the maintenance of grape yield and quality.

Hillside vineyards have a great potential to produce world class wines. The unique microclimate lead to the production of rich, flavory wines.

Due to the current challenging nature of the global wine market, and recent growth in number and strength of competitors from non-traditional wine producing countries, European wine producers are focussing on the potential to develop a competitive advantage through the concept of terroir.