Extreme canopy management for vineyard adaptation to climate change: is it a good idea?

Reduction of sulfur dioxide during winemaking is a request from the wine industry. To replace sulfur dioxide, various alternatives exist, including bioprotection by yeast inoculation. This practice consists in adding non-Saccharomyces yeasts directly on the grapes or must.

The “Geoviticulture Multicriteria Climatic Classification (MCC) System” was developed to characterize the climate of the wine producing regions of the world.

Aim: In this work, we have optimized a robust methodology for investigating possible correlations between the phytochemical profile of wine and the terroir (including the climate), considering the specific wine-growing area. In particular, the untargeted metabolomic and sensorial profiles of Gutturnio DOC commercial wines (both still and “frizzante” types) from different production areas in the Piacenza province were determined. The geographical areas taken into consideration for this study consisted in Val Tidone, Val Nure and Val d’Arda.

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Context and purpose of the study. The quality of table grape clusters significantly affects consumer perception and market value, with berry size, texture, color, and overall appearance playing key roles.