Withering of the ‘Moscato giallo’ grapes under covered space

AIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.

A Visual Information eNvironment for Effective agricultural management and Sustainability (VINES) is under development, which can provide significant competitive advantages to winegrowers by sustaining their appellation-specific grape and wine qualities and yields while measurably conserving water resources.

Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2].

The study aims to propose collective strategic actions for family wineries, promoting their competitiveness and the valorization of territorial resources.

Each grape cultivar is composed of a population of individuals that are genetically different. Clonal selection has allowed the purification and improvement of the global quality