Etude préliminaire des influences pédoclimatiques sur les caractéristiques quali-quantitatives du cépage aglianico dans une zone de la province de benevento-ltalie

Les paysages participent à l’identité des vins de l’Hérault, avec une grande richesse de diversité. Leur observation, au travers des quatre saisons, s’appuie sur deux dimensions primordiales : la genèse de leur construction par l’homme et l’esthétique. L’hiver est la saison la plus favorable au décryptage de ce vignoble étagé, du littoral méditerranéen aux premières pentes du Massif Central; il permet de lire l’histoire des stratégies viticoles des vignerons. Les autres saisons sensibilisent plus à la beauté de vignobles dans des écrins de végétation typiquement méditerranéenne. La multiplicité des pratiques culturales et des cépages contribue à cet attrait. L’incitation au parcours, en toute saison, est très forte grâce au réseau des routes et des chemins de vigne.

After some decades sunk into oblivion, pruning has recently recovered the focus of grape growers and viticulturists worldwide. Attention is now being paid to the respect the sap flow continuity and to pruning wounds, as they may affect the general performance and longevity of the plant. The longevity and profitability are strongly affected by the increasing incidence of grapevine wood diseases (GWD), intensified by the omission of good pruning practices and leading to an increasingly aggressive pruning. The purpose of this study is to provide an objective evaluation of the short- and mid-term implications of different pruning practices that differ in the degree of observation several of pruning principles.

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Fining is a technique that is used to remove unwanted wine components that affect clarification, astringency, color, bitterness, and aroma. Fining involves the addition of adsorptive or reactive material in order to reduce or eliminate the presence of certain less desirable wine components and to ensure that a wine remains in a particular stable state for a given period of time Recently concerns have been raised about the addition of animal proteins, such as gelatin, to wine due to the disease known as bovine spongiform encephalopathy (Mad Cow disease). Although the origin of gelatins has been moved to porcine, winemakers are asking for substitute products with properties and application protocols similar to the traditional animal-derived ones, making the use of plant-derived proteins in fining a practically viable possibility. As a consequence, various fining agents derived from plants have been proposed, including proteins from cereals, legumes, and potato.

The use of bentonite in oenology rounds around the limpidity and the stability that determine consumer acceptability. As a matter of fact, the haze formation in wine reduces its commercial value and makes it unacceptable for sale. Stabilization treatments are, therefore, essential to ensure a long-time limpidity and to forecast the formation of deposits in the bottle. Bentonite that is normally used in oenology for clarifying-fining purpose, shows a natural clay-based mineral structure allowing it to swell and to jelly in water and hence in must and wine.