La zonazione viticola e i compiti dell’amministrazione regionale

Wine grapes breeding has been concentrating a lot of efforts within the grape research community over the last decade. The quick phenotyping of genotype quality traits including aroma composition remains challenging. Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), a technology first available in 2008 and developing rapidly, could be particularly valuable for this usage. The aims of this study were i) to use SIFT-MS, to analyze the whole volatilome from different grape varieties, ii) to assess the ability of this technology to discriminate varieties according to their grape aroma composition, and iii) to study the stability of SIFT-MS signal over maturation to define a sampling strategy.

Vers la fin du XX siècle, la vitiviniculture argentine a subi une profonde transformation qualitative atteignant toute la filière. L’analyse de l’évolution de la superficie des vignobles, l’élaboration des vins, la consommation et les exportations, permet de mettre en évidence ces changements. Dans ce contexte, l’origine apparaît comme un outil de force, d’expansion et de succès sur les marchés.

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottle wines is detrimental for their quality and even a legal issue in some countries. Cold stabilization is the most common stabilization treatment. Although it has been shown to be effective, it has some significant disadvantages, mainly regarding losses of color and aromas and its high cost. Therefore, other products and methodologies are being introduced in the wineries for the replacement of this process. Some of these new techniques involve the reduction of the ions causing the insolubilization of tartaric acid while other are based in the formation of protective colloids or the inhibition of the crystallization of salts. In this study, white, rosé and red wines have been treated with carboxymethylcellulose, potassium polyaspartate and an ion exchange resin. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics were studied after the wines had been stored during one year in the bottle. The results indicate that the use of carboxymethyl cellulose and potassium polyaspartate maintained the best the sensory and chromatic characteristics and the wine stability of the wines in comparison with an untreated control wine.

INTRODUCTION: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining.

The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.