Beyond colors of rosé wines: impact of origin and winemaking technology on their color, polyphenol and thiol compositions

Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.

Climate change is causing a gap between the technological and phenolic maturity of grapes, resulting in wines with high alcohol content and low polyphenol concentration. Another phenomenon associated with high temperatures and whose effect is more pronounced if the harvest is delayed is the decrease in the acidity of the grapes, mainly in malic acid, and an increase in pH caused by the accumulation of potassium derived from the increase in temperature. Therefore, climate change and the effects it causes on the vine leads to unbalanced wines, with high alcohol content and lack of color, with green tannins, astringency and excessively low acidity if not corrected.

One of the basic problems in the viticulture branch is the improvement of perspective technologies for both vine training systems: with vertical standing and with free position of shoots, adapted to the requirements of complex mechanization.

This work aims at identifying the most appropriate marketing strategies to inform consumers of the global market about the added value of the wines of Friuli Venezia Giulia.

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.