Terroir 1996 banner
IVES 9 IVES Conference Series 9 Differentiating and grouping of oltrepo’ pavese environments according to grape maturation

Differentiating and grouping of oltrepo’ pavese environments according to grape maturation

Abstract

The maturation patterns process has been very studied. In particular the modelization of the sugars and titratable acidity during the ripening period was an important approach, in particular for the prediction of harvest date (Barillere et al., 1988; Jourion et al.,1987; Maujean et al., 1983; Scienza, 1989). In Oltrepò Pavese, the widest viticultural district of Lombardy – Northern Italy – (about 15000 hectares), grape maturation trends shows high variability, due to the large variation in environmental characteristics of vineyards (altitude, exposure, soil type, mesoclimate) and to “cultivar x environment” interaction. In 1994 C.I.VI.FRU.CE. the agricultural experimental station of Lombardy Regional Government, started a programme to study the different type of grape maturation in Oltrepò Pavese.

Download the PDF

DOI:

Publication date: March 25, 2022

Type: Poster

Issue: Terroir 1996

Authors

F. MASTROMAURO (1), A. LEONl (1), A. SCIENZA (2)

(1) C.I.VI.FRU.CE. – Régions Lombardia – Torrazza Coste, Pavia, Italy
(2) Istituto di Coltivazioni Arboree, Università degli Studi di Milano, Via Celoria, 2, Milano, Italy

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes

Read More

HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity

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

Read More

Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

With climate change, it is progressively more often to obtain grapes with an acceptable content in sugars or acids but with immature tannins described as green, aggressive or hard (noted as GAH onwards). During winemaking, the oenologist has to make decisions related to the elaboration of such grapes based mainly on empirical experience, given the lack of objective criteria to this concern. An increase in the chemical and sensory knowledge of immature tannins would allow managing this GAH character of grapes with the maximum possible efficiency during winemaking processes. The present work aims at isolating and identifying the group of compounds responsible for the GAH character present in wines.

Read More

Temperature variability inside a wine production area and its effect on vine phenology and grape ripening. An example from the Saint-Emilion-Pomerol

AIM: the aim of this study was to develop a method for fine-scale temperature zoning. The effect of temperature variability on vine phenology and grape composition was assessed in the production area of Saint-Emilion

Read More

Oenological features of Sangiovese wine from vinification of whole grape berries

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Read More