Does foliar fertilization with Seaweed improve the productivity and quality of ‘Merlot’ grape must?

I territori della Riserva Geologica del Piacenziano sono parte del pedeappennino piacentino e sono noti per essere la culla del Pliocene, quel periodo di storia della Terra compreso tra 5.3 e 1.8 milioni di anni fa. Gli strati argillosi e sabbiosi riccamente fossiliferi qui presenti sono da sempre oggetto di studi geo-paleontologici tant’è che il Pliocene medio (3.6-2.6 milioni di anni fa) è internazionalmente noto come Piacenziano. Le analisi sensoriali strutturate dei vini qui prodotti hanno evidenziato, soprattutto per il vino Monterosso, le positive peculiarità dei loro caratteri sensoriali e descritto gli scostamenti significativi del loro profilo sensoriale rispetto agli altri vini presi a riferimento.

Knowledge of vine reaction to plant spacing under high potential soil conditions is restricted. This study was done to determine effects of vine spacing

Filtration is a critical step in ensuring the clarity and microbial stability of wine prior to bottling. However the process of filtering potentially reduces red wine quality by removing some of the macromolecules that contribute to the texture of the wine. Commercial red wines, Cabernet Sauvignon (CAS) and Shiraz (SHZ), of two vintages and two grades (premium grade wines from the older vintage: CAS13 and SHZ13; and standard grade wines from a younger vintage: CAS14 and SHZ14) were filtered through industrial-scale commercial filtration units prior to bottling. Samples were taken before and after cross-flow filtration, lenticular filters, 0.65 µm and 0.45 µm pore size nylon membrane filters. The concentration and composition of macromolecules, including tannins and polysaccharides, were measured in all samples as well as particle size distribution and wine colour.

The demand for dealcoholized wine has been progressively increasing in recent years. Moreover, the attention for such products is probably increasing even more. Due to that increasing demand and market awareness the legal authorities are about changing rules for that products. Also, at OIV level, these products are being intensively discussed for certain time. The production of dealcoholized wine bases on wine as initial product. This wine is then reduced by physical methods to an alcohol content of less than 0.5% vol., or in other words, to less than 4g/l of alcohol. There are various technologies are possible for producing dealcoholized wine (Schmitt and Christmann 2019).

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance