Studio dell’ambiente viticolo attraverso la parametrazione (punto di incrocio) delle curve di maturazione delle uve (pinot nero, oltrepo’ pavese pv italia settentrionale – 45° parallelo Nord)

Different terroirs have been identified in Bolgheri area (a viticultural appellation in the Tirrenian coast of Tuscany) by the aid of pedological, landscape and agronomic observations in 1993. Numerous preliminary observations suggested that wines obtained from these different terroirs were unique.

In plants, stress due to nutrient deficiency can significantly impair their development and productivity.

The correlations between vine water deficit cumulated over the ripening period of grapes, assessed by ΔC13 in must sugar, and the main analytic variables of grapes are significant. As a result ΔC13 is a useful tool in zoning homogeneous areas according to their technological qualities when harvesting.

Beyond the sole warming globally perceived and monitored, climate change impacts water availability. Increasing heatwaves frequency observed during the last decades

AIM Verdicchio and Lugana are two Italian white wines produced in the Marche and Garda lake regions respectively. They are however obtained using grape varieties sharing the same genetic background, locally known as Verdicchio in Marche and Trebbiano di Soave in Garda. Anecdotal evidence suggests that these two wine types exhibit distinctive aroma features. The aim of this work was to explore the existence of a recognizable odour profile for Lugana and Verdicchio, and whether specific aroma chemical markers could be identified. METHODS 13 commercial wines, 6 Lugana and 7 Verdicchio were used. Sensory analysis was done using sorting task methodology, assessing only odor similarities. A total of 53 volatile compounds were identified and quantified GC-MS analysis. Aging behaviors were also evaluated after an accelerated aging at 40 ° C for 3 months. RESULTS HCA analysis of sorting task data identified indeed two groups: one characterized by floral and minty notes and mostly associated with Lugana wines, the other characterized by spicy and toasted aromas and mostly associated with Verdicchio. From a chemical point of view, major differences between the two wines types were observed for cis-3-hexenol, methionol, phenylethyl alcohol, and geraniol.