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

Grapevine susceptibility to fungal diseases, including the vascular disease esca, is a major threat for wine productivity and vineyard perennity worldwide.

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.

Grapes infected with grey mould due Botrytis cinerea are widespread in vineyards during certain growing conditions.

Through the years, extensive studies have been conducted on fungal biodiversity during the winemaking process: from the vineyard until aging.