Comportement de différents clones de Sauvignon blanc dans certains terroirs viticoles du Friuli-Venezia Giulia (Nord-Est de l’Italie)

Chemical studies aiming at assessing how a wine reacts towards oxidation usually focus on the characterization of wine constituents, such as polyphenols, or oxidation products. As an alternative, the key oxidation intermediate hydrogen peroxide H2O2 has never been quantified, although it plays a pivotal role in wine oxidation. H2O2 is obtained from molecular oxygen as the result of a first cascade of oxidation reactions involving metal ions and polyphenols. The produced H2O2 then reacts in a second cascade of oxidation to produce reactive hydroxyl radicals that can attack almost any chemical substrate in wine.

Tannins are very important for grape and wine quality, since they participate in several organoleptic wine characteristics such as astringency perception, bitterness, and the colour stability. The compositions in tannins in grapes and wines differs between seeds and skins. Tannin seeds contain a higher concentration of tannins than skin and has been associated with a coarse and more tannic notes in wines, by contrast, tannin skin are related to a greater softness in the wines.

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In this work, we present a method based on very high spatial resolution (VHSR) aerial images acquired in the visible domain and that map soil surface diversity at the hillslope

Climate change increasingly leads to altered growing conditions in viticulture, such as heat stress, drought or high infection pressure favoring pathogen infection.