Come proteggere un territorio viticolo: il punto di vista del giurista

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.

Grapevine is a crop of great economic importance for several countries. The intensification of grapevine production has mostly been sustained by the increasing use of water resources at the expense of the environmental water balance. Moreover, in the last decades, climate change and the consequent expansion of drought have further compromised water availability, making current agricultural systems even more fragile both ecologically and economically. Recently, many research groups have highlighted the important role of endophytes in facilitating plant growth under optimal or stressful conditions. Within the framework of the PRIMA project, we aim to investigate the possible exploitation of the natural endophyte biodiversity as a sustainable tool to make grapevine plants more resilient to water deficit environmental conditions.

The SCL laboratory in Bordeaux is one of the two official control laboratories for wine and wine products in france, under the authority of the ministry of finance and two of its general directorates: the DGCCRF (directorate general for competition, consumer affairs and fraud control) and the DGDDI (directorate general of customs and excise duties). In this capacity, it verifies the regulatory compliance of wines and investigates any possible falsifications or fraud. Steviol glycosides are natural sweeteners that are not authorized as additives in wine.

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties.

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.