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

Winemakers are increasingly experimenting with new techniques, such as spontaneous fermentation, prolonged yeast contact, higher pH, minimal sulphur dioxid, filtration and clarification or oxidative ageing. Along with this, the risk of microbial spoilage increases, and so the off-flavour mousiness, long time underestimated, is becoming more frequent. Characteristic of the mousy off-flavour is the delayed perception after swallowing the wine. After a few seconds the flavour appears, reminiscent of a dirty mouse cage. There are three known compounds that cause mousy off-flavor: 2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, and 2-acetylpyrroline. Yeasts such as Dekkera/Brettanomyces and heterofermentative lactic acid bacteria like Lactobacillus hilgardii can release these compounds.

En raison des vanations locales d’exposition et de déclivité, l’évaluation climatique des vignobles et des régions viticoles est très important pour la culture des raisins.

Grape phenolic compounds are very important constituents of red wine because, in addition to their antioxidant properties, they contribute to color, astringency and bitterness, oxidation reactions, interactions with proteins and ageing behavior of wines. The aim of our study was to assess the structural characteristics of grape and wine proanthocyanidins of Agiorgitiko variety and to evaluate the influence of the vintage year. Twelve vineyard locations were designated in the Nemea wine region. For three consecutive years (2012-2014), the grapes were harvested at technological maturity and the method of phloroglucinolysis was employed to determine the mean degree of polymerization (mDP) and subunit composition of the samples.

es indices agroclimatiques concernant le bilan hydrique et la température moyenne de l’air, ont été utilisés pour la caractérisation des zones avec différentes aptitudes pour la viticulture de vin (Vitis vinifera L.) dans l’état du Maranhão, Brésil.

Structure-function relationships between the polysaccharide part of S. cerevisiae Mannoprotein Pools (MPs) and their potential to interact with anthocyanins and Protein-Tannins aggregates was previously assessed [1,2].