Diversificazione e valorizzazione di produzioni tipiche sul territorio: I cesanesi

Climate change has a strong impact on the earlier onset of important phenological stages and plant development in viticulture.

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1].

rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.

It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However, these results, though valuable