Climatic groups in Ibero-America viticulture compared to worldwide wine producer regions

The main scope of this research has been to investigate what values are attributed to the concept of “sustainability” by the wine producers of two different wine territories of Piedmont; the terroir of the Barolo DOCG and the the terroir of the Gavi DOCG. The research wants to emphasize how much the characteristic elements of each terroir influence the perception of the concept of sustainability among producers.

Infection of the grapes with Botrytis cinerea has a tremendous impact on the resulting crop yield and quality. Well-known problems that are associated with B. cinerea are specific off-flavors, poor filterability, and brownish color in white wines. The development of a B. cinerea infection strongly depends on weather conditions and is highly variable through different vintages. Typical control measures include defoliation and the use of fungicides, which involves high personnel and material costs. They also involve a great risk, especially since the effectiveness and time point of these treatments are difficult to predict.

Grapevines are very sensitive to weather conditions. Excessively hot and dry periods trigger the activation of survival mechanisms, such as reduction of crop transpiration and the redistribution of water. Monitoring these mechanisms is, therefore, essential to better understand the grapevine water dynamics and maximize water-use efficiency.

Le concept AOC permet, par une délimitation précise, la mise en valeur de terroirs particulièrement adaptés à la viticulture. Seuls les terroirs ainsi identifiés peuvent produire des vins portant le nom de l’AOC. Le nom de cette AOC ne peut être utilisé que pour des vins issus de terroirs compris dans l’aire d’appellation, sous peine de sanctions pénales. La délimitation ainsi opérée participe à la protection du nom de l’AOC. A l’inverse, le terroir délimité n’est pas protégé.

Aim: Evaluating the effects of high amount of air injection during red wine fermentation process, on phenolic extraction dynamics, oxygen dissolution, phenolic compounds evolution, and oxidation of red wines.MethodsRed grapes musts were fermented in 100.000 L stainless steel tank, equipped with Parsec SRL “Air mixing” gas injection systems. For this experiment, treatments with two injection regimes, high and low intensity, and high and low daily frequency, were used. Oxygen analyzer was introduced into the tank to evaluate the gas concentration evolution along the fermentation.