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

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Phenolic compounds are fundamental to wine quality, influencing its colour, mouthfeel, stability, and ageing
potential [1]. Their extraction and evolution during fermentation plays a crucial role in determining the final sensory
attributes and requires careful monitoring to guide winemaking decisions.

Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.

The 1365 ha of the Genevese vineyard are located at the south-western corner of the Swiss plateau, between 395m and 505 m altitude.

Global climate change affects regional climates and hold implications for wine growing regions worldwide