Viticoltura dl montagna: elemento di tutela e valorizzazione del territorio

In this audio recording of the IVES science meeting 2022, Antonio Morata (Universidad Politécnica de Madrid, Madrid, Spain) speaks about the use of fumaric acid to control pH and inhibit malolactic fermentation in wines.

The global wine market is polarising over brands versus origin. Provenance is emerging as a marketing megatrend in many fast moving consumer goods. Origin has always been important in wine but does that mean consumers understand, or care about terroir?

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

Issues that can arise during the alcoholic fermentation are frequently attributed to imbalances or deficiencies in the nutrient composition of the fermentation medium.