Validation of phenological models for grapevine in the Veneto region

Una de las biotecnologías más potentes para disminuir el pH en vinos de zonas cálidas y en variedades de pH elevado es el uso de la levadura no-saccharomyces lachancea thermotolerans. Esta especie es capaz de formar ácido láctico a partir de azúcares, reduciendo al mismo tiempo ligeramente el grado alcohólico. Por lo tanto, mejora dos de los principales problemas de los vinos de regiones afectadas por el calentamiento global. El ácido láctico es un ácido orgánico con una buena integración sensorial en el sabor del vino, y también química y biológicamente estable durante el envejecimiento del vino.

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory

Fungus-resistant grape varieties (frgv) are an important field of research in viticulture, as they represent a way of reducing the use of copper-containing pesticides and thus minimising the environmental impact. The literature suggests that resistant grape varieties are a promising solution to the problem of using copper-containing pesticides in viticulture and that their quality has improved in recent years. However, there are still challenges in the acceptance and dissemination of FRGV by wine producers and consumers.

Varietal thiols are considered for years as key aroma compounds in many wines. Their main origin is the cleavage during alcoholic fermentation of S-conjugate precursors present in grapes and musts, even if the levels of precursors already identified struggle to completely explain the levels of thiols found in wine.

The Union defence of the “appellation Costières de Nîmes” hired a reflection on the future of its territory production in the interests of preservation and enhancement.