Quelles cibles moléculaires pourraient expliquer l’effet du terroir sur la composition des baies en sucres et acides?

White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.

The poster presents the results of the 3rd year of activity of the project “Characterization of the wine productions of the italian regions. The DOC wine Colli Piacentini Gutturnio”.

Aim: The regulation of the vegetative-reproductive balance of a vineyard is a critical aspect for the quality of grapes. Early leaf removal, generally applied before the phenological stage of flowering, is mainly used as a technique to control yield and improve grape health, aimed at increasing the quality of the wine.

The European Green Deal, a concept of the European Commission, aims at the reduction of pesticides in EU agriculture for 2030 by 50%. Viticulture uses the largest amounts of fungicides in the EU

Climate change is drastically modifying grape composition and wine quality. As consequence, must and wines are becoming unbalanced, with high sugar concentration, increased alcohol content, lower acidity, excessive astringency, color instability and also a rise in the incidence of tartaric instability is being showed.