terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Viticulture, table grapes, dried grapes and unfermented grape products 9 The evolution of italian vine nursery production over the past 30 years

The evolution of italian vine nursery production over the past 30 years

Abstract

Italy has a long history of viticulture and has become one of the world’s leading producers of vine propagation material. The Italian vine nursery industry is today highly qualified and has become highly competitive on a global scale. The quality of the material is guaranteed by compliance with european union regulations, which have been in force since the second half of the 20th century and have subsequently been supplemented and updated.  This study presents and analyses data on propagation materials produced by the italian nursery sector over a period of more than 30 years (1990-2023). The data demonstrate a significant increase in the volume of material produced and reveal some trends in the most widely propagated varieties. Total plant production increased by more than threefold from 1990 to 2023, from approximately 40 million plants to over 141 million. Furthermore, it is possible to identify specific production trends for certain varieties, such as glera (formerly prosecco), which exceeded 18 million plants produced in 2017.

L’évolution de la production de pépinières viticoles italienne au cours des 30 dernières années

L’Italie a une longue histoire de viticulture et est devenue l’un des principaux producteurs mondiaux de matériel de multiplication de la vigne. L’industrie italienne des pépinières viticoles est aujourd’hui hautement qualifiée et est devenue très compétitive à l’échelle mondiale. La qualité des matériels est garantie par le respect de la réglementation de l’union européenne, en vigueur depuis la seconde moitié du 20e siècle et qui a été complétée et mise à jour par la suite. Cette étude présente et analyse les données relatives aux matériels de multiplication produits par le secteur italien des pépinières sur une période de plus de 30 ans (1990-2023). Les données montrent une augmentation significative du volume de matériel produit et révèlent certaines tendances concernant les variétés les plus répandues. La production totale de plantes a plus que triplé entre 1990 et 2023, passant d’environ 40 millions de plantes à plus de 141 millions. En outre, il est possible d’identifier des tendances de production spécifiques pour certaines variétés, telles que la glera (anciennement prosecco), qui a dépassé les 18 millions de plantes produites en 2017.

L’evoluzione della produzione vivaistica viticola italiana negli ultimi 30 anni

L’Italia ha una lunga tradizione vitivinicola ed è diventata uno dei principali produttori mondiali di materiale di propagazione della vite. La filiera vivaistica viticola italiana è oggi altamente qualificata ed è diventata altamente competitiva su scala globale. La qualità del materiale è garantita dal rispetto delle normative dell’unione europea, in vigore dalla seconda metà del xx secolo che sono state successivamente integrate e aggiornate.  Questo studio riporta ed esamina i dati relativi ai materiali di propagazione prodotti dal settore vivaistico italiano in oltre 30 anni (1990-2023). I dati dimostrano un notevole aumento del volume di materiale prodotto e alcune tendenze nelle varietà maggiormente propagate. La produzione totale di piante è più che triplicata dal 1990 al 2023, passando da circa 40 milioni di piante a oltre 141 milioni. Sono osservabili andamenti produttivi specifiche per alcuni vitigni, come glera, che nel 2017 ha superato i 18 milioni di piante prodotte.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Massimo Gardiman¹, Carmelo Zavaglia¹, Roberto Carraro¹

¹ CREA Centro di Ricerca Viticoltura ed Enologia, Italy

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Baccus: from framework to web platform for self-assessment of wine sustainability

Sustainability is becoming an increasingly present challenge, whether due to an increase in the level of perception and demand from consumers and stakeholders or the rise of events linked to climate change, which directly impacts agricultural-based sectors such as the vine and wine industry.

Towards understanding the mechanisms of resistance to grapevine flavescence dorée

Flavescence dorée (FD) is a very serious grapevine disease, classified as quarantine in europe, where it appeared in the middle of the last century. It is associated with the presence of phytoplasmas, transmitted in the vineyard by a leafhopper of american origin, scaphoideus titanus. FD causes severe wine production losses and often leads to plant death. There are currently no alternative solutions to insecticide treatments against the vector and uprooting diseased vines.

Contribution of grape seeds to evolution of acetaldehyde, pigments and tannins reactive towards salivary proteins of red wine over time

This study investigated the impact of the gsk/gse ratio on the evolution of acetaldehyde and of major phenolic compounds of aglianico wine in wine like solution and real wine. Four model solutions and the correspondant control wines were prepared. The natural weight ratio between grape skins and seeds was determined on the real grapes, and a control wine was obtained from those.

Yeasts protein extracts: new low impact tool for wine protein stability

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.

Biodiversity of non-saccharomyces yeasts from Uruguayan vineyards: lachancea thermotolerans and its potential in fermented beverages

Non-saccharomyces yeasts play a crucial role in fermentation, producing a variety of secondary metabolites and enzymes that contribute to aromatic and sensory complexity compared to saccharomyces yeasts. It is crucial to understand and control the dynamics of non-saccharomyces yeasts to produce distinctive and high-quality fermented beverages.