la caratterizzazione dell’areale viticolo “terre alte di brisighella”: aspetti metodologici e primi risultati

Plants have evolved different strategies to cope with environmental stresses and, although still debated, it was observed that they can remember past stress occurrence. Anatomical and physiological adjustments have been observed in different grapevine cultivars after repeated drought exposure, however epigenetic, transcriptional and biochemical changes associated with drought-primed ecological memory have been poorly studied. This work was conceived to test whether exposure to recurring events of mild drought could prime vines to endure severe drought stress. Particularly, we investigated whether the expected improved stress tolerance of Vitis vinifera cv Nebbiolo plants subjected over years to moderate and long-lasting water stress events (WS-primed) depended on molecular memory phenomena or on resetting of stress-induced signals.

Many winegrape regions have hillside vineyards, where vine water use is affected by vine age, density and health, canopy size, row orientation, irrigation practices

The aim of this work was to evaluate the effect of preharvest application in Monastrell berries using two different types of applications: conventional treatments

According to the different concern of the ‘traditional’ and the ‘new’ wine-producing Countries, a variable importance is recognized to the climate/soil and to grapevine cultivars as factors affecting the wine quality. However, the viticultural experience can state that, within each area, climate and soil plays an incontestable role in affecting grape quality, and consequently wine quality, as well as the genetic characteristics of the cultivar.

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.