Effet terroir et arômes des muscats

L’Oltrepò Pavese est une zone de collines de la Lombardie, région située au nord de l’Italie avec un vignoble qui s’étend sur près de 15 000 ha. Cette zone représente la plus grande aire de production de la région et une des A.O.C. les plus étendues de tout le pays. Les cépages les plus cultivés, même historiquement, sont autochtones : la Barbera et la Croatina utilisés pour la production de vin rouge «Oltrepò» et le Pinot noir pour la production de vins mousseux. Pour le zonage viticole de cette A.O.C., il a été pris en considération: le climat, les sols, les caractéristiques viti-vinicoles.

This study investigated the impact of the gsk/gse ratio on the evolution of acetaldehyde and of major phenolic compounds of aglianico wine in wine like solution and real wine. Four model solutions and the correspondant control wines were prepared. The natural weight ratio between grape skins and seeds was determined on the real grapes, and a control wine was obtained from those.

The observation of Earth by satellites has demonstrated the feasibility of establishing differences between plant species, from their spectral features. The reflectance spectrum of vine plants follows this trend, being possible to identify vineyards in satellite images, among other species.

Lately several works highlighted the capacity of grape cell-wall material (CWM) to interact with proanthocyanidins (PA), indicating its potential use as fining agent for red wines.1–4 However, those studies were performed by using purified PAs and very high doses of CWM (almost ten-fold higher than those used in wine industry for other commercial fining agents). The present study focuses on the applicability of CWM from Cabernet sauvignon pomace as fining agent for red wines under real winery conditions. Grapes of cultivar Cabernet sauvignon were harvested at three different maturity levels
(unripe, mature, and overripe) and used for red winemaking. The pomace of such vinifications were used as source of CWM, and applied into red wines at two different concentrations: 0.2 g/L and 2.5 g/L.

In 2023–2024, the Republic of Moldova launched its first AI-powered wine pilot, integrating artificial intelligence into the vitivinicultural value chain.