La valanga di fango che si è abbattuta nel Salemitano e nell’Avellinese, provocando decine di vittime, è stata causata in larga misura dalle insufficienti opere idrauliche e dalla manca­ta manutenzione di antiquati canali idrici.

Molecular markers of wine oxydation, such as sotolon or Strecker’s aldehydes that induce respectively nut or curry and boiled vegetables or wilted rose odors, can be percieved as a default by consumers. These volatile compounds are especially formed during the premature aging of wine, but it is likely that several contributing compounds are still unknown as is their combined contribution. This study was carried out to identify the markers of oxydation in Chardonnay wine by Gas Chromatography Olfactometry (GC-O) and to study the impact of these markers on the complex wine aromatic buffer using the Olfactoscan approach.A Chardonnay wine (2018-vintage), taken after malolactic fermentation without sulphites addition, was submitted to an artificial oxidation to simulate more or less prononced premature oxidation. Volatile compounds were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O with a panel of 13 trained subjects. The same extract was also submitted to a second analysis based on the Olfactoscan technique, which allowed to evaluate the impact of each volatile compounds on the complex aromatic buffer of a non-oxidized wine delivered as background odor. Preliminary results revealed three types of behavior. On the one hand, several odor zones appeared only with the background odour, suggesting a synergy effect induced by the compounds in the aromatic buffer. Conversely, odor-active compounds could not be perceived within the background odor suggesting a masking effect. Finally several compounds were found to contribute as key odorants for wine oxydation once mixed with the aromatic buffer. These compounds are still to be identified using complementary techniques.

Terroir leaves its mark on the accumulation of flavours in grape berries, triggering biochemical re-actions and ultimately shaping wine styles.

Franciacorta is a viticultural area which extends in the hills to the South of Iseo lake in Lombardy. It is particularly famous for the production of sparkling wines obtained mostly from Chardonnay and Pinot blanc and noir grapes. The name of this territory is of medieval origin and appeared for the first time in 1277 as “Franzacurta”, from the Latin “franchae curtes”, i.e. “tax-free” monasteries. It was geographically delimited in 1429, when it was a territory of the Republic of Venezia.

The trial was conducted in variety/rootstock Riesling/Kober 5 BB in the vineyard district of Vrsac. The vineyard was planted in 1996 on a south-facing slope, with rectangular type pruning of 3×1 m. The training system is of symmetric cordon type and mixed type pruning is practiced.