The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

The study of technologic and phenolic maturation is very efficient to determinate quality potential of red grapes cultivars and clones under different maturity levels or geographic origins

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.

Il tema da trattare si riferisce ai vari ecosistemi viticoli mondiali, ovviamente non facilmente sintetizzabili in una relazione. Sostanzialmente si richiama

In the paper is discussed the first example of environmental protection, agreed in a wide term sense, by means of vitiviniculture zonations performed in Istria (Croatia) in the area of Butoniga lake

The use of bentonite in oenology rounds around the limpidity and the stability that determine consumer acceptability. As a matter of fact, the haze formation in wine reduces its commercial value and makes it unacceptable for sale. Stabilization treatments are, therefore, essential to ensure a long-time limpidity and to forecast the formation of deposits in the bottle. Bentonite that is normally used in oenology for clarifying-fining purpose, shows a natural clay-based mineral structure allowing it to swell and to jelly in water and hence in must and wine.