Soil and nutritional survey of Greek vineyards from the prefecture of Macedonia, Northern Greece, and from the island of Santorini

he main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma. Odoriferous zones reminiscent of these aromas were detected by gas chromatography coupled with olfactometry (GC-O).

The aim of this work was to reduce the alcohol content of Tempranillo wine. Tempranillo wines were produced by grapes harvested at different ripening dates (August 11 which was 21 oBrix and September 28 with 25 oBrix). At the second date, the Tempranillo wines were elaborated as follows: grapes were destemmed, crushed and collected into 50 L stainless-steel vats. Before preferementative maceration in cold, 50 % (M1) and 70 % (M2) of the must have been replaced by the same percentage of must from the first harvest. In addition, a control wine (C) was performed with only grapes from the second harvest.

Climate change strongly affects the wine-growing sector which increasingly requires in situ adaptation strategies aimed at preserving the sustainability of production. Investigating microclimate becomes crucial in comprehending environmental pressures on plants. The microclimatic investigation conducted in the Orvieto PDO (central Italy) allowed us to highlight the climatic dynamics occurring in the last 25 years and the frequency and intensity of abiotic stresses. Two management strategies for the canopy were identified: early defoliation (ELR) and foliar application of Basalt Flour ® (FB) compared to the ordinary management (C) of the company (bud selection and topping). The effects on plant vigour indices (LAI), resource allocation in terms of carbon stored in the above-ground organs of the vine, and the microclimate of the canopy and the berry were evaluated. In particular, microclimate was evaluated through a network of sensors connected wirelessly (Wireless Sensor Network), dedicated to collecting information on temperature and humidity in the canopy and clusters.

The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.