Physiological means to curb the enthusiasm of viruses from infecting grapevines  

At least since de XIXth century, wine writers oppose quite often the wines from Gevrey-Chambertin to the wines from Chambolle-Musigny claiming that the former are more “masculine” (full-bodied, powerful tannins, leathery, rustic…) and the later more “feminine” (delicate, elegant, silky, flowery…).

Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.

Obiettivo del progetto è la valutazione dell’influenza climatica e pedologica dell’areale di Montefalco sul vitigno Sagrantino, ponendo particolare attenzione alla componente polifenolica e antocianica. Sono stati quindi messi a confronto, a partire dal 2001 fino al 2008, sei differenti zone tutte situate all’interno dell’areale DOCG Sagrantino di Montefalco; per ciascun vigneto alla vendemmia sono state effettuate analisi sui parametri analitici e sul contenuto polifenolico e antocianico delle uve. Ognuna delle sei zone è inoltre stata caratterizzata dal punto di vista pedoclimatico, valutando l’influenza del clima e della tipologia di suolo sui parametri analitici presi in considerazione.

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

Wine is the result of a complex biochemical process. From a microbiological point of view, the grape berry is characterised by a heterogeneous microbiota composed of different microorganisms (yeasts, bacteria and filamentous fungi) which will play a predominant role in the quality of the final product. At this level, yeasts play a predominant role in the chemistry of wine, as they