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

Il lavoro si prefigge di esaminare la propensione alla modernizzazione della viticoltura del Veneto Occidentale, letto attraverso la diffusione di forme di allevamento a sviluppo contenuto.

Esters play an essential role in the young white wines’ fruity expression, particularly the groups of ethyl esters of fatty acids (EEFAs) and higher alcohol acetates (HAAs) [1]. However, generally, these groups of esters decrease relatively fast during the first two years of ageing [1, 2].

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

Endogenic diseases often arise from pathogens that exist within the plant tissue, including fungi, bacteria, and viruses, which can remain latent and then emerge under stress conditions or favorable environmental conditions, causing symptoms that weaken vines or can lead to plant death.

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.