Diversificazione e valorizzazione di produzioni tipiche sul territorio: I cesanesi

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

Aim: Among Botryosphaeriaceae species associated with Botryosphaeria dieback of grapevines, Neofusicoccum parvum is one of the most virulent and fastest wood-colonizing fungi. This study aimed to evaluate the susceptibility of six red grapevine cultivars (“Bobal”, “Monastrell”, “Garnacha Tinta”, “Moravia Agria”, “Tinto Velasco” and “Moribel” to N. parvum, under field conditions.

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines.