Une procédure de mise à jour des zones AOC

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

In this work, results about the composition in polyphenols and polyamines in important wine-grape cultivars from the Emilia-Romagna region are presented. Spectrophotometric and HPLC analyses suggest that especially coloured berries are particularly rich of antioxidant species (stilbenes and catechins). Potential allergenic capability of biogenic amines was also characterized.

Rootstocks have been used in most of the vineyards for over a century. This may seem to be a long period, but it represents only three successive plantations.

Astringency sensation decreases slowly during the aging of red wine. Complex reactions of condensation and precipitation of wine polyphenols are involved in this phenomenon. Wine composition and conditions of aging, such as temperature and oxygen availability, strongly influence evolution of the phenol matrix. Recently, a Post-Fermentative cold Maceration (PFM) technique was tested with the aim of accelerating reactions leading to the reduction of astringency and exploiting chemical compounds not extracted from the solid parts of grapes during the previous traditional maceration phase. To this purpose, an innovative maceration system was engineered and used to perform PFM trials on marc derived from vinification of different varieties of red grapes.

A fair and sustainable society, with a modern, resource-efficient and competitive economy cannot be achieved without a workforce to support it.