Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

A crucial issue associated with the long-term impact of climate change in viticulture concerns the capacity of resilience of the typical varieties currently cultivated in traditional areas. Indeed, regions that are currently characterized by optimal climatic conditions can cease to be so in the future. At the same time, new premium wine production regions may arise north of 50oN. Both these threats and opportunities are based on the assessment of a very likely gradual temperature increase along the 21st century, resulting from the ensemble mean of the state-of-the-art climate projections. Such an assessment is orienting decision-makers and stakeholders to rethink the grapevine cultivation zoning, prefiguring, for each variety, a shift at higher latitudes and/or at higher altitudes areas.

Grapevine leafroll associated virus (GLRaV) infections deteriorate vine physiological performance and cause high losses of yield and fruit quality

The markets for quality wine are becoming more competitive as newer producers emerge and traditional producers improve their quality. The concept of terroir is one way to differenzi­ate wines in a competitive market and to enhance producer income.

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering