Viticoltura dl montagna: elemento di tutela e valorizzazione del territorio

The importance of polyphenols, which are present in many vegetables and grapes too, is well-know and documented. Specific research works about the red grape

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.

In recent years, proteins endogenous to grape have become of great interest to the wine industry because they represent a new alternative to other biopolymers subjected to more legal restrictions (i.e. animal origin and synthetics) that can be used in technological applications to modulate sensory attributes such as wine color and have a positive impact on wine quality.

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

The abbreviation AOC designates, since 1905 in France, wines which characteristics and reputation are due to a proper “terroir”. The delimitation of such “terroirs” consists in a technical and statutory procedure which has developed by steps.