A general phenological model for characterising grape vine flowering and véraison

Questo simposio organizzato dall ‘Associazione nazionale Città del Vino, che mi onoro di presiedere, è per me motivo di particolare soddisfazione perché porta a compimento parte di un percorso iniziato dall’associazione da alcuni anni e che ha un obiettivo apparentemente semplice: sollecitare gli amministratori delle Città del Vino a perseguire con tenacia, tal­volta anche con la necessaria caparbietà, programmi ed interventi che abbiano al centro, sempre, la qualità della vita dei loro territori.

Insufficient levels of malate and lack of acidity in commercial grape cultivars (V.vinifera) hinders the quality of fruit grown in warm climates. Conversely, excessive levels of malate and sourness in wild Vitis grape, leads to unpalatable fruit and complicates the introgression of valuable disease resistant alleles through breeding. Nonetheless, albeit decades of research, knowledge regarding the molecular regulation of malate levels in grape remains limited.

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

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.