Validation of phenological models for grapevine in the Veneto region

Gum arabic is composed of a polysaccharide rich in galactose and arabinose along with a small protein fraction [1, 2], which gives its stabilizing power with respect to the coloring substances or tartaric precipitation of bottled wine. It is a gummy exudation from Acacia trees; the products used in enology have two possible botanical origins, i.e. Acacia seyal and Acacia senegal, with different chemical-physical features and consequently different technological effects on wines. The aim of this work is to evaluate the feasibility of discrimination of commercial gums Arabic between their two different sources, on the basis of the absorption of the Fourier Transform Infrared (FT-IR) spectra of their aqueous solutions, in order to propose an extremely rapid and cost-saving method for quality control laboratories.

The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily

Accumulation of anthocyanins (Anth) on whole winegrape (Vitis vinifera L.) bunches attached to the vine was monitored by a fluorescence-based sensor (Multiplex) on ‘Aleatico’ and ‘Nero d’Avola’. Different water regimes were applied.

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Lately, rosé wine is rapidly increasing its popularity worldwide. Short-time macerations with the red skin of the grapes cause the partial extraction of anthocyanins, which are responsible for the pinki-sh-salmon hue of rosé wines. However, the low quantity of tannins (antioxidants) and richness in phenolic acids, which can be easily oxidized into yellowish pigments, tend to predispose rosé wines to an undesirable browning. Although the use of SO₂ for the prevention of oxidation is highly extended, this practice is expected to be reduced. Therefore, the search for alternative oenological adjuvants that prevent the oxidation and browning of rosé wines is highly desired.