Un “GIS” agronomico per l’area a DOC dei Colli Euganei

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact.

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

High resolution soil maps (scale : 1/3000) were created for seven of the most prestigious red wine producing estates in Bordeaux, covering in total approximately 400 ha.

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.

L’unité de gestion technique d’un vignoble est aujourd’hui la parcelle. Néanmoins, au sein d’une même parcelle, la variabilité de l’expression végétative et de la constitution des raisins à maturité, peut être grande, en particulier à cause d’une hétérogénéité du sol.