Diversificazione e valorizzazione di produzioni tipiche sul territorio: I cesanesi

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

Wine quality is influenced by grape maturity, typically monitored by measuring sugar content and acidity.

Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.

Considering that „prevention requires information”, in 2007, the european education program wine in moderation (wim) started. The common message of responsible and only moderate wine consumption is implemented in each participating country, adapted to national circumstances. In germany, besides recruiting new wim members from the wine sector, the deutsche weinakademie focusses also on information and education of future wine makers and cellar men in professional schools. The seminars cover basic information about the existing legal framework (youth protecting law, drink driving laws, etc.), the self regulation code of conduct for commercial communications (advertising) of alcoholic beverages as well as the health effects of alcoholic beverages, and of wine in particular.

Many vineyards implanted in Brazil in the last 20 years are placed under very different natural conditions if compared to Serra Gaúcha, the oldest and more traditional viticultural region in the country.