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)

Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.

Apart from pro(antho)cyanidins and tannins, other phenolic compounds in wine or grapes have been shown to interact with salivary proteins and may contribute to overall sensory in-mouth sensations [1, 2]. Anthocyanins are the dominant phenolics in red wine and grape skin [3] , so it is expected that they come into contact and interact with salivary proteins after ingestion.

Copper and iron are known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. However, the binding of metal ions to different wine components under wine conditions, and the impact of this binding on the ability of the metal ions to induce spoilage processes, is not well understood. This study surveyed a range of red and white wines for an understanding of the variability of broad metal categories within the wines. The techniques utilized included an electrochemical constant current stripping potentiometry technique (ccSP), and solid phase extraction (SPE) fractionation of wine with subsequent analysis of the metal content of each fraction by inductively coupled plasma – optical emission spectroscopy (ICP-OES).

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

The use of oenological tannins during winemaking has been mostly studied for improving colour traits and stability on red wines. Their effectiveness mainly depends on the tannin composition, grape variety and winemaking approach [1].