Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

Climate change has become a reality that is becoming more and more apparent every day, with changes in the physico-chemical composition of grapes and an increase in the alcohol content of finished wines. These higher alcoholic degrees are not without consequences for the success of alcoholic and malolactic fermentation. Correcting the alcohol content (-20% of the initial alcoholic strength) is also part of an approach designed to meet consumer expectations for healthier, lighter or lower-alcohol wines (9 to 13% vol.). Correcting the alcohol content of wines also rebalances the mouthfeel by reducing the alcohol’s burn.

Il tema da trattare si riferisce ai vari ecosistemi viticoli mondiali, ovviamente non facilmente sintetizzabili in una relazione. Sostanzialmente si richiama

In the bottom of Val d’Illasi (Verona province), one of the major valleys which passes through the Lessini mountains, viticulture is widely extended. In the territory belonging to Illasi and Tregnago villages, which includes ca. 1100 ha of vineyards, devoted to produce Soave and Valpolicella DOC wines, an experimental survey was conducted on a network of twenty five reference vineyards.

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.

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