Grapevine performances in five areas of ‘Chianti Classico’ Comportement de la vigne en cinq zones des « Chianti Classico »

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

The climate is the environmental factor that contributes with greater weight in the variability of the yield and the composition of the grape, therefore, it is key in the determination of the typicity of the product. Of the environmental factors, the evolution of water availability conditions, among other things, the biochemical evolution of the compounds of the grape and the type of wine to be elaborated. An integrating parameter of the hydric state of the plant is the carbon isotopic composition (δ13C). This indicator is a useful parameter to characterize the water status during the maturation period and estimate the transpiration efficiency or water use efficiency (EUA) in the vine.

Context and purpose of the study. The quality of table grape clusters significantly affects consumer perception and market value, with berry size, texture, color, and overall appearance playing key roles.

Research into the effects of the Terroir is of major interest for the wine sector. The study of Terroir-Vine-Grape relations, even if it is complex, is fundamental for all viticulture: indeed, the quality of the grape must be the result of the most reasoned agro-viticultural management of the vine possible, which must first, to respect a production balance. The goal sought by the winegrower is to obtain a wine, the optimized result of the interactions Terroir-Grape variety. This link to the terroir is therefore essential to establish by taking into account on the one hand the behavior of the vine (which is the cause), and on the other hand, its effects on the grapes and finally on the wine.