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

In this video recording of the IVES science meeting 2021, Johanna Döring (Hochschule Geisenheim University Department of General and Organic Viticulture, Geisenheim, Germany) speaks about the comparison of integrated, organic and biodynamic viticultural practices. This presentation is based on an original article accessible for free on OENO One.

The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g. sweet, dry/reinforced). The modern facilities (dehydrating rooms) used for this purpose are equipped with systems for artificially controlling the inside environment parameters, to obtain the desired dehydration kinetic and preserve the grapes from grey mold (Botrytis cinerea) infection, However, the conditioning systems are extremely energy-demanding and the identification and practical applications of solutions effective in controlling/reducing the postharvest decay would reduce the costs of the operation of the dehydration facilities. To this end, we explored the potential of ozone-based treatments on harvested grapes and preliminarily tested if the treatment could impact the normal behavior and metabolism of grapes during the traditionally slow dehydration practice.

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

L’AOC Ribeiro est la plus ancienne de Galice (NO de l’Espagne), avec une aire de production potentielle de 3.200 ha. Situé dans la région centrale de la vallée du Miño, le Ribeiro a un climat de tipe maritime tempéré qui se correspond avec la zone climatique II de Winkler.

Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments. Immobilization techniques for Saccharomyces cerevisiae and Œnococcus œni, the microorganisms responsible for these fermentations, are widely studied for industrial applications. Indeed, these processes allow to accumulate biomass and thus to increase cell densities inducing high fermentation velocities. Recent works have shown the performance of MLF carried out with biofilms of O. œni, immobilized on various supports in a rich medium (MRSm: modified MRS broth with malic acid and fructose).