Aspetti legislativi di settore: e politiche comunitarie

Context and purpose of the study. Italy hosts diverse grapevine varieties crucial for viticultural biodiversity. Preserving this biodiversity is essential for maintaining a diversified genetic pool and addressing future challenges such as climate change and emerging plant diseases.

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.

The paper proposes an algorithm for validating a modified internal standard method using ethyl alcohol contained in the test sample as a reference substance.

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.