Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds

Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine [1]. The first activity of Enofotoshield project is to evaluate the effectiveness of tannins

Increasing pressures from both biotic and abiotic stresses threaten grapevine health and vineyard productivity worldwide. Arbuscular mycorrhizal fungi (AMF) inoculants have been shown to offer a promising bio-based alternative to mitigate abiotic stress and pathogen attack by enhancing nutrient uptake, water relations, and plant defence mechanisms.

Mandilaria, a red grape variety indigenous to the Aegean islands, is well known for its robust tannins and pronounced astringency, which can challenge the palatability and marketability of its wines. The aim of this study was the reduction of astringency in wines made exclusively from mandilaria grapes through dehydrations practices and targeted winery applications.

This work aims at identifying the most appropriate marketing strategies to inform consumers of the global market about the added value of the wines of Friuli Venezia Giulia.

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.