Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (SH). Several authors demonstrated SH profitability in extensive viticulture while few information is available within the Italian context.

The behaviour of cv. “Tinta Roriz” (Vitis vinifera L.), was studied when moderate drip irrigation was applied from veraison to harvest. Field studies were conducted during three growing seasons

Dans le zonage viticole mis en place dans la province de Taranto, on a introduit la méthode du bilan hydrique pour évaluer les réserves hydriques dans les 8 zones déterminées

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

“Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the are many hypotheses about the causes of this phenomenon, pinking still represents an issue for the wine industry. In the absence of reliable preventive strategies, wineries often rely on treatments such as charcoal fining, which is also negatively impacting wine aroma. This study aims at evaluating the potential of different fining agents based on animal or vegetal proteins to prevent wine pinking when applied at the level of must clarification. The work was carried out on Lugana wines, which is well-recognised as sensible to pinking problems. METHODS: Two experimental Lugana musts were obtained by applying a standard winemaking protocol and were then clarified with different commercial preparations based on vegetal proteins or casein, alone or in combination with PVPP. A control only using pectolytic enzyme was also prepared. Finings were carried out at 4°C for 16h, and the clear must (200 NTU) was then fermented in controlled conditions.