Biochemical characterization of grape skin cell wall during ripening in relation to Botrytis cinerea susceptibility of two Champagne cultivars

With alcohol consumption steadily declining, the growing popularity of dry january, a fiercely competitive environment, high dry matter inflation, economic upheavals, commercial uncertainties… The wine industry must adapt and offer products that meet consumer expectations, without denying their historical singularities.

The Ibero-American Network of Viticulture, a component of the program of agricultural technology of the CYTED (Ibero-American Program of Science and Technology for Development), is developing the project “Zoning Methodology and Application in Viticultural Regions of Ibero-America”.

Nuclear magnetic resonance spectroscopy (NMR) is a high-tech analytical method that recently found its way into the field of wine analysis with special focus on wine authentication.

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.

I territori della Riserva Geologica del Piacenziano sono parte del pedeappennino piacentino e sono noti per essere la culla del Pliocene, quel periodo di storia della Terra compreso tra 5.3 e 1.8 milioni di anni fa. Gli strati argillosi e sabbiosi riccamente fossiliferi qui presenti sono da sempre oggetto di studi geo-paleontologici tant’è che il Pliocene medio (3.6-2.6 milioni di anni fa) è internazionalmente noto come Piacenziano. Le analisi sensoriali strutturate dei vini qui prodotti hanno evidenziato, soprattutto per il vino Monterosso, le positive peculiarità dei loro caratteri sensoriali e descritto gli scostamenti significativi del loro profilo sensoriale rispetto agli altri vini presi a riferimento.