Cumulative effects of repeated drought stress on berry composition, and phenolic profile: Field experiment insights

According to the algorithm “A step back towards the future 4.1C”, (Cargnello,1986a, 1987d, 1988a.b, 1991, 1993, 1994b, 1995, 1999a.e, 2000b, 2007c, 2008a, 2009d, 2013; and according to the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, 2003 2015, 2017), the historical, applied philosophy and productive analysis connected to the innovations and to the “Certification of the Universal Holistic MetaEthical Sustainability 4.1C” “indexed new global production model 4.1C” has always been fundamental, especially for the “Prosecco Territory” and for the “Prosecco Wine” to design and implement their synergistic future “Sustainable and Certificable 4.1CC” according to the principles of the “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” by the GiESCO (Carbonneau and Cargnello, lc, Cargnello et Carbonneau, 2007, 2018), and of the Conegliano Campus 5.1C. (Cargnello, lc). Nowadays, people think that Prosecco is a wine from the Veneto Region (from Conegliano and Valdobbiadene in particular), while it comes from Friuli‐Venezia Giulia Region (in North Eastern Italy, such as Veneto) more precisely from “Prosecco” in the Municipality of Trieste (TS‐Italy), as documented in 1382 and in 1548, when Pier Andrea Mattioli, described “that ancient wine, which is born in Prosecco”, as a wine with the following characteristics “thin, clear, shiny, golden, odorous and pleasant to taste». In 1888 at the “Wine Fair” of Trieste there were the “Sparkling wine Prosecco” by Giovanni Balanc, by Giuseppe Klampferer and that one by Marino Luxa. In the 19th century, many expressed their appreciation for the “Prosecco” of Trieste. In order to implement intra and extra territorial and cross‐border relations, as well as, the “Certification of: Products, Companies, Territory, Bio‐MétaÉthique District 4.1C” of Prosecco, a series of activities and researches were conducted in 8 companies: 5 in the “Territory of Prosecco” (TS) in which the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, lc) have been successfully applied. In particolar: 1‐ new and original “Sustainable 4.1C global production model” developed also to prevent the problems caused by wild boar, roe deer, and birds while safeguarding their “psychophysical wellness”, as well as the “psychophysical wellness 4.1C” of the macro and micro flora and fauna, of the biodiversity, of the landscape, etc. (Cargnello, lc), 1.2‐ chemical weed control and “Non MetaEthics 4.1C” processing with the total grass growing of the ground without or with mowing, better if it is manual to protect grass, air and soil, 2‐ recovery of “Historic”: land, vineyards, vines, biodiversity, landscapes, productions, products, … , 3‐ production of the famous “Prosekar, also rosé, of Prosecco” and “Prosecco di Prosecco”, according to “A step back towards the future 4.1C” 4‐ to offer a deserved psychophysical well‐being to the “Prosecco Territory” and entrepreneurs. 

Obiettivo generale di questo documenta è fornire un metodo di pianificazione che superi l’organizzazione delle aree rurali, ed in particolare vitate, finalizzata unicamente all’ot­timizzazione economico produttiva delle aziende, verso una pianificazione integrata degli spazi aperti.

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Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation