Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

To characterize in depth the enological productions according to the origin territories and to provide modern tools for the qualitative raising of the assorted typologies of wine produced, Veneto Agricoltura (the regional agency for the agriculture, forestry and food industry development), the Regional Government of Veneto (north-eastern Italy) and various Consortia of Producers have undertaken since 2002 a systematic classification of the viticultural territories by agro-ecological zoning to achieve a strategic project aimed to set Veneto as the first Italian region to have completed in a systematic and scientifically rigorous way the zoning of most of its Denomination of Origin areas.

Grapevine pruning is one of the most important practices in the vineyards. Winegrowers use it to provide the vines the shape needed, or to maintain it once achieved, and also to balance vegetative growth and fruit production. In the last decades, careless pruning has been blamed, among other factors, as responsible of the vineyard decay that is been observed even in young vines. However, to our knowledge, there is a lack of systematic research trying to elucidate to which extent the pruning method used affects plant development or its susceptibility to grapevine trunk diseases (GTD). Within this context, the aim of this work is to study the influence of different pruning method strategies on the development of field-planted young vines.

During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.

To meet the demand of assessment tool of vine growers and their advisers we adapted to the vine production the INDIGO® method to developed initially for arable farming.

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation