Terroir 2010 banner
IVES 9 IVES Conference Series 9 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)

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)

Abstract

Sono stati presi in considerazione alcuni dati agrometeorologici dell’Oltrepò Pavese (temperature e piovosità degli ultimi 80 anni) e gli studi delle curve di maturazione condotti in zona sul Pinot nero da spumante negli anni (1988-1991, 1999-2000, 2006-2008), si nota che l’aumento progressivo negli anni delle temperature attive (indice di Winkler) ha determinato un anticipo dell’invaiatura, definita dal parametro “punto di incrocio” (intersezione delle funzioni di zuccheri ed acidità nel tempo), con conseguente anticipo della data di vendemmia di circa 12-15 gg.

English version: Some climate data of Oltrepò Pavese D.O.C. zone – 45° of latitude north, north-west Italy – (mainly temperature and rainfall of the last 80 years) and some studies of Pinot noir ripening are considered. An increase of the temperature (Winkler index, °C) has been recorded mainly in the last twenty years. According with this the date of the full veraison, pointed with the method of the cross point between the lines of sugar (°Brix) and total acidity (g/L), results anticipated of 15 days with vintage advance of about 12- 15 days.

DOI:

Publication date: October 6, 2020

Issue: Terroir 2010

Type: Article

Authors

Alberto Vercesi

Università Cattolica del Sacro Cuore, via Emilia Parmense, 84 – 29122 Piacenza

Contact the author

Keywords

Grapevine, terroir, climate change, ripening

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Variability of Constitutive Stilbenoid Levels and Profiles in Grape Canes (Vitis spp.) depending on Genetic and Environmental Factors

Grape cane is a viticultural by-product that is currently underused or not used at all. Therefore, it bears a high potential for valorization due to the presence of anti-microbially active stilbenoids, being biologically relevant for plant defense. These compounds are highly interesting for applications in the agricultural sector as well as for the food and feed industry.

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Il piano regolatore delle città’ del vino: aspetti urbanistici, economici e turistici

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Effectiveness of carboxymethyl cellulose (CMC) on tartaric stabilization of cava base wine

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%.

Influence of cultivar and its drought tolerance on soil microbiome

Soil microbiome plays a crucial role in plant health and resilience, particularly under abiotic stress conditions such as drought.