Varieties and rootstocks: an important mean for adaptation to terroir

Most of the issues surrounding trade in wine and spirits focus on the fight against non-tariff measures.

The aroma of wine grapes is influenced by a complex metabolic network, with terroir factors, especially high temperatures, playing a critical role during berry development.

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance

Erysiphe necator Schwein is a fungus that causes grapevine powdery mildew. It is one of the most problematic pathogens attacking Vitis vinifera L. The pathogen infects all green parts of the plant and reduces grape yield and quality. The suppression on mildew-susceptible cultivars requires intensive use of fungicides against pathogen, which has negative impact on the environment and human health.

Nei vini rosati, è il colore ad avere il primo impatto con il consumatore. Esso risulterà tanto più accattivante, quanto più elegante e raffinato si presenta.