Matériel végétal et valorisation des terroirs viticoles

Grape seeds account for around 5% of the weight of the whole grape berry, representing approximately 40%-50% of the solid by-products that the different wine industries generate during the winemaking process.

In 1979 an enlightened and farsighted business owner in an area and in an activity unknown to him and in 120 hectares of land cultivated with corn and wheat expressed to one of us that he wanted to start a business in the wine sector. The first innovative “Vigna Dogarina Scientific Applicative Project” has become famous and harmoniously inserted in and with the “Territoir” of eastern Veneto in northeastern Italy. The revolutionary project allowed one of us: 1. to put into practice results of research related to the applied philosophy, vision, methodology of the “Great MetaEthic Chain 4.1C®” algorithm of the “Conegliano Campus 5.1C®” that considers all material, immaterial, spiritual, technical, economic, environmental, social, existential, relational, ethical, MetaEthical factors with basic indexing in a harmonious chain “ 4.1C®” and application “5.1C®”, 2. to implement:

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

The use of varieties tolerant to diseases is a long-term but promising option to reduce chemical input in viticulture. Several important breeding programs in Europe and abroad are starting to release a range of new hybrids performing well regarding fungi susceptibility and wine quality.

Water nutrition is crucial for wine grape performance. Thus soil investigation aims at characterizing spatial and temporal variability of available water. A possible strategy