Marketing terroir wines

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

The Eurasian grapevine (Vitis vinifera), an Old World species now cultivated worldwide for high-quality wine production, is extremely susceptible to the agent of downy mildew, Plasmopara viticola.

Many farming operations aim at controlling the leaf area of the vine according to its load. There are several techniques, direct and indirect, of estimate of this leaf area in a specific way, but impossible to implement at great scales. These last years, research in airborne and satellite remote sensing made it possible to show that a multispectral index of vegetation, computed from measurements of reflectances (red and near infrared), the « Normalised Difference Vegetation Index » (NDVI), is well correlated to the « Leaf Area Index » (leaf area per unit of ground) of the vine. Nevertheless these methods of acquisition and processing data are rather constraining and complex.

The “GuIturnio dei Colli Piacentini” V.Q.PR.D. results from the vinification of Barbera (55-70%) and Bonarda (30-40%) cultivars, grown in the hilly area of the Piacenza district, identified by the DM 31-07-93 art. 3.
The present work concerns the “zonation” of this area, constituted by 3 valleys Tidone (A), Nure (B) and Arda (C )

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.