Marketing terroir wines

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

The study of new wine grape cultivars can be interesting to diversify the local wine productions without using international varieties. With this aim some Vitis vinifera intraspecific crosses obtained by Prof. Dalmasso in the 1930s and registered in the Italian National Catalogue in 1977, have been studied in the last years.

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

The aim of this study was to test how different tank materials could affect the chemical composition and the sensory profile of a red wine during an entire year of aging. For this scope, a single varietal Sangiovese wine was aged, after completing its malolactic fermentation, by using tanks made by different materials. Six thesis were involved in the aging experiment, in particular: stainless