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

Ecological sustainability refers to developing viticulture in adequate environmental conditions.

Esters play an essential role in the young white wines’ fruity expression, particularly the groups of ethyl esters of fatty acids (EEFAs) and higher alcohol acetates (HAAs) [1]. However, generally, these groups of esters decrease relatively fast during the first two years of ageing [1, 2].

Increasing drought poses a challenge to viticulture, with complex impacts on grape yield and quality. The use of Unmanned Aerial Vehicles (UAV) in Precision Viticulture offers a valuable tool to detect drought stress, capturing its spatio-temporal variability and thus, supports management strategies.

High resolution soil maps (scale : 1/3000) were created for seven of the most prestigious red wine producing estates in Bordeaux, covering in total approximately 400 ha.

Wine quality is defined by sensory and physico-chemical characteristics. In particular, sensory features are very important since they strongly condition wine acceptability by consumers. However, the evaluation of sensory quality can be subjective, unless performed by a tasting panel of experienced tasters. Therefore, it is of great relevance to establish relationships between objective chemical parameters and sensory perceptions, even though the complexity of wine composition makes it difficult. In this sense, more reliable relationships can be found for a particular wine typology or variety. The present study aimed to predict the perceived sensory quality from the physico-chemical parameters of ‘Barbera d’Asti’ DOCG red wines (Italy).