applicazione dei metodi isotopici e dell’analisi sensoriale negli studi sull’origine dei vini

Climate change has been influencing viticulture and changing wine profiles in the past years, and effects are expected to get worse.

The traceability of agricultural products, including grapes, is essential for ensuring food safety, quality control, and supply chain transparency. This paper investigates the implementation of GS1 standards in enhancing the traceability of grapes from grower to consumer.

The optimal climatic conditions of the region were proved in 1867, when a leaf-print of Vitis tokaiensis was found in a stone from miocen age (13 million years ago).

Forest fires in the vicinity of vineyards have significantly increased in the last decade and are a concern for grapegrowers and winemakers in many wine producing countries. The fires cause smoke drift throughout vineyards which cannot be avoided and may result in the production of wines described as ‘smoke tainted’. Such wines are characterized by undesirable sensory characters described as ‘smoky’, ‘burnt’, ‘ash’ aromas and flavours, and also may cause a lingering, unpleasant ashy aftertaste [1; 2].

Traditional methods for identifying downy mildew in commercial vineyards are often labour-intensive, subjective, and time-consuming.