Investigating the role of endophytes in enhancing grapevine resilience to drought

Il Barbera rappresenta sicuramente uno dei più importanti vitigni autoctoni del Piemonte occu­pando circa il 50% della superficie vitata regionale. Esso è ancora diffuso su un’area molto vasta, che si estende per oltre 200.000 ha, dando origine a diverse produzioni vinicole tutelate da denominazioni d’origine.

The acquisition of wine expertise is a multi-faceted and multisensory process with implications for sensory perception, attention, memory, and language production. With the prevalence of the predictive model of brain functioning, one area of burgeoning research interest involves wine mental imagery, since the brain relies on imagined experiences to build predictions for the future. Recent evidence has shown that, for instance, those with higher imagery vividness are more susceptible to wine advertising. However, little is known about the association between mental imagery and other associated cognitive processes, such as the ability to produce words that describe such imagery. 

In the current context of market competition and consumption evolution, it is necessary to produce wines of a genuine typicity. The Terroir represents an unique and irreproducible inheritance that can be valorized through the origin and the sensory characteristics of the wines.

The light exposure of white wine is responsible for several reactions leading to changes on colour, flavours and, consequently, affecting the sensory profile.

The aromas found in young Bordeaux red wines made with Merlot and Cabernet Sauvignon suggest a complex mixture of aromas of fresh red fruits such as cherry or blackberry for Merlot, and strawberry or blackcurrant for Cabernet Sauvignon. The aromas of these wines are closely linked with the maturity of the grapes. The climate change that has occurred during the last decade in Bordeaux has induced changes in the ripening conditions of grape berries. It is now widely admitted that over-ripening of the berries during hot and dry summers results in the development of characteristic flavors reminiscent of cooked fruits (fig, prune). The presence of these overriding odors found in both musts and young wines affects the quality and subtlety of the wine flavor and may shorten its shelf life.