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

The study analyzes a set of open innovation actions promoted by the innovation environments of the Instituto Federal do Rio Grande do Sul (IFRS), in cooperation with entities, companies in the sector and the Department of Innovation, Science and Technology of Rio Grande do Sul.

Botrytis cinerea is one of the most widespread host-specific fungal pathogens, causing significant yield losses and economic damage to vineyards every year.

Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]

Irrigation initiation timing is a critical annual management decision that has cascading effects on grapevine productivity and wine quality.

Sulfur dioxide (SO2) is used in winemaking due of its antioxidant, antioxydasic and antiseptic properties. Excessive amount of SO2 can negatively impact wine sensory perception and be detrimental for health. Agri-food industries are more transparent towards consumers concerning addition of sulfites, and oenology is no exception in this clairvoyance. As a consequence, the increase of consumers preference for wine with low or absent of sulfites addition is notorious. In this context, the impact of low/zero sulfites winemaking process on the microbial community should be evaluated. Moreover, microbial agents corresponding to bioprotective cultures represent a growing interest as an alternative to sulfites preservation in the early stages of vinification. However, scientific studies conducted to demonstrate their real effect are almost rare.