Viticoltura dl montagna: elemento di tutela e valorizzazione del territorio

Xinomavro is the most important indigenous red wine variety grown in Northern Greece. It participates in the production of several PGI wines in Macedonia while from 100% Xinomavro the PDO “Amyndeon” and “Naoussa” are produced. The viticultural area of Amyndeon lies in a plateau of 550 ‐700 m of altitude, in a semi‐continental climate with mostly deep sandy loamy soils derived from limestone and marl bedrocks while in Naoussa, Xinomavro is grown in a Mediterranean climate on more heavy textured soils, sandy clay loam to clay, derived from ophiolithic, limestone and marl bedrocks, in an altitude which varies from 150 to 400 m. Different soil, climate and viticultural technique interactions, result in great variability with respect to morphological, ampelographical and physiological characters of Xinomavro as well as in the characteristics of the wines produced. 

Grapevines interact with the climate (aboveground) and the soil (belowground), affecting the characteristics of winegrapes produced. These interactions are impacted by climate change, the erosion of biodiversity, and losses of soil organic matter (SOM).

Germicidal ultraviolet-C (UV-C) light has shown promising results for suppression of several plant-pathogenic microorganims, including Erysiphe necator, which attacks grapevine. In Washington State the majority of winegrape production is in a semi-arid steppe environment, with historically low powdery mildew disease pressure, making it a promising area to deploy UV-C as a disease management tool. Trials focusing on UVC application timing and frequency will assist in developing regionally-appropriate application recommendations for eastern Washington State.

In winemaking grapes, it is known that most aroma compounds are present as non-volatile precursors, such as glycosidic precursors. In fact, there is strong evidence supporting the connection between the content of aroma precursors and the aromatic quality of wine [1]. Acid hydrolysis is preferred to reveal the aroma potential of winemaking grapes, as it predicts more accurately the chemical rearrangements occurring during fermentation in acidic environments [2]. In this study, a method involving a fast fermentation followed by acid hydrolysis at 75ºC was used to evaluate the accumulation of aroma compounds over time in fractions obtained from six different varieties of winemaking grapes.

The worldwide reputation of Sauvignon Blanc has led technicians to ask themselves various questions about the cultivation of this variety: choice of the most suitable localities, the most effective agronomic strategies and the most appropriate wine-growing techniques, to bring out its particular aroma.