Territorio e vino tra immagine e comunicazione

Wine is a complex hydroalcoholic solution, with ethanol levels serving as a critical quality parameter.

Polyphenols are present in a wide variety of plants and foods such as tea, cacao and grape1. An important sub-class of these compounds is the flavanols present in grapes and wines as monomers (e.g (+)-catechin or (-)-epicatechin), or polymers also called condensed tannins or proanthocyanidins. They have important antioxidant properties2 but their biosynthesis remains partly unknown. Some recent studies have focused on the role of glycosylated intermediates that are involved in the transport of the monomers and may serve as precursors in the polymerization mechanism3, 4. The global objective of this work is to identify flavanol glycosides in grapes or wines, describe their structure and determine their abundance during grape development and in wine.

Grapevine (Vitis vinifera L.) is a globally cultivated crop and economically significant, particularly in the wine industry (Varela et al., 2024). Climate change is already affecting vineyards and is expected to worsen (Averbeck et al., 2019; Dupuis and Knoepfel, 2011).

The role of soils and bedrock geology has long been acknowledged as a fundamental component of terroir. In South Africa the influence of geology is misunderstood and some important geological components will be highlighted in this paper.

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes