Use of hyperspectral data for assessing vineyard biophysical and quality parameters in northern Italy

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Cannonau variety is historically grown in a large Sardinia area (Jerzu district) and the vineyards are planted both in the plane and in the sloped hills reaching also 650 m of altitude a.s.l. Thus, in order to discover how climate, soil diversity and growing traditions could account for differences in grape and wine quality, this trial was carried out.

The timing of phenology is critical if grape quality potential is to be optimized. Phenological process based models are used to predict phenology. In this study, three different models

AIM: The increasing market competitiveness is promoting the production of special dry wines with distinctive characteristics, obtained either from minor winegrape varieties and/or the inclusion of partially dehydrated grapes.

The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.