Territorio e vino tra immagine e comunicazione

The Texas High Plains AVA is one of eight officially recognized wine regions in Texas, established in 1993. Six local wineries, including the second-largest in Texas, are supported by approximately 50 vineyards, which are also major suppliers of grapes to Texas wineries outside the region.

Various molecular compounds are responsible for the complex mixture of fragrances that give wine its aroma. In particular, the ‘cooked fruit’ aroma found in red wines from hot and/or dry vintages or from the vinification of late harvested grapes has been intensively investigated in recent years. Lactones and especially γ-nonalactone were found to be responsible for the ‘cooked fruit’

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors

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Volatile Organic Compounds (VOCs) are responsible for the flavor and aroma of a wine. The sensory qualities of the wines depend not only on grape intrinsic characteristics, but also on extrinsic factors including the soil composition. Previous studies have shown that the application of pyrogenic carbon (biochar) can lead to a change in soil parameters. For that reason, one of the goals of the ERDF funded project «WoodUp» is the characterization and reutilization of the locally produced biochar for agricultural purposes.