Prefermentative CO₂ saturation of grape must to obtaining white wines with low SO₂ content

Prior to winemaking, organic or mineral nitrogen compound concentrations are usually measured in the vineyard and in grape musts. These indicators facilitate vine cultivation decisions, usually through yield or vigor. During vinification, yeast and bacteria metabolize nitrogen compounds in the musts in order to generate biomass. After fermentation, the microorganisms rerelease a part of this nitrogen as soluble compounds into the wines. Another part remains bound in the lees and can be lost during racking. The must’s natural nitrogen quantities, additional supplements during fermentation, and lees contact management enhance the release of nitrogen compounds to the wines. During ageing these nitrogen compounds – primarily the amino acids – are implicated in the generation of odorous compounds such as heterocycles(1).

Terroir studies are common nowadays but few have used precise pedoclimatic measures in order to evaluate the precocity potential. The objectives of this work were (i) to assess the effect of main terroir parameters (soil, climate and topography) influencing the phenological development of the vine, and (ii) to evaluate a geostatistic approach by using a high number of already existing plots (higher variability) to analyze the terroir parameters’ impact.

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body.

The aim of this ongoing study is to evaluate the degree of adaptability of grapevine scion:rootstock combinations to different conditions of water constraint. Here we present results from the young vine development phase, using three scenarios of water constraint that were implemented from planting. The experimental vineyard was established in 2020 and the data presented will cover the 2021/2022 and 2022/2023 seasons. The experiment consisted of the cultivars Pinotage (PIN), Shiraz (SHI) and Cabernet Sauvignon (CAB), grafted on two rootstocks, Richter 110 (R110) and USVIT-8-7 (US87).

AIM: Since 2012 the Veneto Region regulation (north-east Italy) allowed wine production using 20 hybrid grapevine varieties selected for their high tolerance to downy mildew and powdery mildew. Characterized by vigour, high grape productivity and low pesticide use, these varieties are suitable to develop sustainable viticulture in mountain areas located at medium altitudes.