Il Cabernet di Atina dal 1850 al giorni nostri: un esempio di valorizzazione del territorio

Global warming is shifting vine phenology, resulting in a decoupling of phenolic and technological berry ripening. This is altering the balance of fruit traits, which is key relevance to winegrowers

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.

Soil mulching is an interesting strategy to reduce soil evaporation, assist in weed control, improve soil structure and organic content, increase soil water infiltration, and decrease diurnal temperature fluctuations

Molecular markers of wine oxydation, such as sotolon or Strecker’s aldehydes that induce respectively nut or curry and boiled vegetables or wilted rose odors, can be percieved as a default by consumers. These volatile compounds are especially formed during the premature aging of wine, but it is likely that several contributing compounds are still unknown as is their combined contribution. This study was carried out to identify the markers of oxydation in Chardonnay wine by Gas Chromatography Olfactometry (GC-O) and to study the impact of these markers on the complex wine aromatic buffer using the Olfactoscan approach.A Chardonnay wine (2018-vintage), taken after malolactic fermentation without sulphites addition, was submitted to an artificial oxidation to simulate more or less prononced premature oxidation. Volatile compounds were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O with a panel of 13 trained subjects. The same extract was also submitted to a second analysis based on the Olfactoscan technique, which allowed to evaluate the impact of each volatile compounds on the complex aromatic buffer of a non-oxidized wine delivered as background odor. Preliminary results revealed three types of behavior. On the one hand, several odor zones appeared only with the background odour, suggesting a synergy effect induced by the compounds in the aromatic buffer. Conversely, odor-active compounds could not be perceived within the background odor suggesting a masking effect. Finally several compounds were found to contribute as key odorants for wine oxydation once mixed with the aromatic buffer. These compounds are still to be identified using complementary techniques.

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world