What triggers the decision to ripen 

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Grape phylloxera (Daktulosphaira vitifoliae Fitch) is a major insect pest that has had devastating effects in grape-growing regions worldwide. As a result, using phylloxera-resistant rootstocks is a key component of modern vineyard management.

A.O.C. réservée aux viandes fraîches de bovins mâles ou femelles, nés, élevés et abattus dans une aire géographique définie (voir carte)

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Context and purpose of the study. As other perennial crops grapevine is facing the challenges of climate changes. One of the major issues is global warming and variations of the water budget.