Effects of soil characteristics on manganese transfer from soil to vine and wine

Knowledge of the spatial‐temporal variation of the grape composition within a vineyard may assist decision making regarding sampling

Recent developments in satellite technology have yielded a substantial volume of data, providing a foundation for various machine learning approaches. These applications, utilizing extensive datasets, offer valuable insights into Earth’s conditions. Examples include climate change analysis, risk and damage assessment, water quality evaluation, and crop monitoring. Our study focuses on exploiting satellite thermal and multispectral imaging, and vegetation indexes, such as NDVI, in conjunction with ground truth information about soil type, land usage (forest, urban, crop cultivation), and irrigation water sources in the Trentino region in North-East of Italy.

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

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.

The Grenache Noir grape variety, due to its originality and its representativeness, contributes very directly to the quality and typicality of the wines of the Rhône Valley. It is generally appreciated for its varied aromatic palette and for the roundness and suppleness it gives to wines. Since 1995, the Rhodanien Institute has set up a network of reference plots representative of the different types of terroir present in the southern zone of the Côtes du Rhône Appellation (TRUC, 1997; VAUDOUR et al, 1996 ) . Publications on the aromatic composition of grapes and wines are very abundant, but only a few articles have appeared on the Grenache grape variety PAUMES et al., 1986).