Data deluge: Opportunities, challenges, and lessons of big data in a multidisciplinary project

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Soil is a three-dimensional complex system, which constitutes a major component of Terroir. Soil characteristics strongly influence vine development, grape oenological potentialities and thus wine quality and style.

Galloylated flavan-3-ols are a class of polyphenolic compounds present in various plants, including grape seeds. These compounds are formed through the condensation of flavan-3-ols, such as catechins, although the precise mechanism by which gallic acid is incorporated into the molecule remains unclear.

Extreme climatic events, such as prolonged drought followed by intense flooding, increasingly impact viticulture, affecting vine physiology, productivity, and grape composition.

Soil physical and chemical properties affect vine nutrition, as indicated by leaf and petiole nutrient content, in a way that may directly impact wine properties.