Come proteggere un territorio viticolo: il punto di vista del giurista

In the context of the three global crises of global warming, loss of biodiversity and environmental pollution, current agricultural practices need to be reconsidered [1]. Viticulture in particular can contribute to this by optimising plant protection [2].

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries

Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines.

Agro-ecological transition and adaptation to climate change are the two major challenges facing modern agriculture.