Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

The use of the term bioprotection in winemaking refers to the use of non-chemical methods to prevent the development of undesirable microorganisms (yeasts and/or bacteria). The reason for studying this method is mainly as a natural alternative to the addition of sulfites during the pre-fermentation stages. In winemaking, the addition of s02 has multiple functions, the main ones being antiseptic and antioxidant power.

In previous experiments carried out in Bologna on Sangiovese grapevines raised with the Australian “Minimal Pruning” system, it has been shown that this system left an excessive burden of buds on the vine.

In the French AOCs, the production area of ​​the raw material can be subject to plot delimitation based on criteria of physical environment and use. On the other hand, many environmental zonings are developing and the AOCs are called upon include provisions relating to these concerns. Hedges, through their effects on local changes in the regional climate and on functional biodiversity, can impact the functioning of vines and orchards. It is for this reason that their consideration as a delimitation criterion is envisaged.

Aim: The notion of “terroir” enables the attribution of distinctive characteristics to wines from the same region. Climate change raises issues about viticulture, especially the growth of the vines and even more importantly the economic situation of actual wine-growing regions (Schultz and Jones 2010; Quénol 2014). Several studies have addressed the impacts of climate change on viticulture in

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.