Effect of “Terroir” on quanti-qualitative paramethers of “vino nobile di Montepulciano”

The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.

In this video recording of the IVES science meeting 2023, Sara Bernardo (CITAB, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about understanding vine response to Mediterranean summer stress for the development of adaptation strategies – in the kaolin case. This presentation is based on an original article accessible for free on OENO One.

Occurrence of freezing temperatures in early spring when grapevine shoots are developing is termed late frost in viticulture. Young green tissues are very sensible to temperatures below zero and damages often lead to important yield and quality losses such as the case in Europe in 2017. An indirect method to avoid late frost damage in vineyards consist in delaying the budburst. Previous research reported similar effects by applying vegetal oil on dormant buds. Here, we tested the application of rapeseed vegetal oil during late winter to delay the budburst on two V.vinifera cultivars of interest in Austria, Grüner Veltliner (GV) and Zweigelt (ZW).

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.