A.O.C. huile d’olive de Nyons et olives noires de Nyons

During alcoholic fermentation, acetaldehyde is the carbonyl compound quantitatively the most produced by yeasts after ethanol. The dynamics of acetaldehyde production can be divided into 3 phases. Early formation of this compound is observed during the lag phase at the beginning of fermentation before any detectable growth [1].

This communication was estracted from a study concerning the viticultural characterization of A.V.A. “Friuli-Grave” area sponsored by Chamber of Commerce of Pordenone.

Climate has a predominant role on growth and development of grapevines. Therefore, climate change represents an important challenge to the winemaking sector.

Cell pluripotency, enables the possibility to change the cellular fate, stimulating the reorganization and the formation of new vegetative structures from differentiated somatic tissues. Although several factors are implicated in determining the success of a breeding program through the use of modern biotechnological techniques, the definition of a specific regeneration strategy is fundamental to speed up and make these applications feasible.

Red wines can sometimes exhibit undesirable green, herbaceous, and vegetative aromas, negatively impacting their sensory profile and consumer acceptance.