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

AIM: The appellation “Bianco di Custoza” or “Custoza”, born in 1971, is one of the oldest white wines Protected Designation of Origin in Italy.

The pioneering work of Mandelbrot in the 70’s for building the fractal theory lead rapidly to many interesting applications in different fields such as earth sciences and economy.

Water stress triggers functional compartmentalization in grapevines, influencing how resources are allocated to different plant organs.

Temperature and yeast nutrition profoundly impact wine quality and sensory attributes by modulating yeast aroma production and release during fermentation. While temperature and nitrogen’s individual effects are well-studied, their combined influence, including nutrient type and addition timing, remains underexplored. hence, this study aimed to investigate the simultaneous effects of these factors on fermentation kinetics, aroma production and sensory profile, particularly in a Chardonnay wine production selected as a quite aromatically neutral base.

The effects of climate change produce an increase in sugar concentration and a decrease in acidity, without reaching the optimum grape phenolic maturity [1]. The aim of this work was to characterize 25 white grape varieties