Soil survey and chemical parameters evaluation in viticultural zoning

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

A 3-year zoning study promoted by the Cooperative Winery Valpolicella (Negrar, Verona, Italy) was carried out on a wine territory of about 500 ha.

Gum arabic is composed of a polysaccharide rich in galactose and arabinose along with a small protein fraction [1, 2], which gives its stabilizing power with respect to the coloring substances or tartaric precipitation of bottled wine. It is a gummy exudation from Acacia trees; the products used in enology have two possible botanical origins, i.e. Acacia seyal and Acacia senegal, with different chemical-physical features and consequently different technological effects on wines. The aim of this work is to evaluate the feasibility of discrimination of commercial gums Arabic between their two different sources, on the basis of the absorption of the Fourier Transform Infrared (FT-IR) spectra of their aqueous solutions, in order to propose an extremely rapid and cost-saving method for quality control laboratories.

In the context of climate change and the need to reduce inputs, optimising photosynthesis and grapevine performance requires a better understanding of the interactions between water status, nitrogen availability, and source-sink relationships.

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.