Proanthocyanin composition in new varieties from monastrell

In the province of Frosinone from 1850 they are cultivated in some zones wine grape of French origin like Merlot, Cabernet franc Cabernet sauvignon, Sirah, Pinot noir. The insertion of these varieties was the work of Pasquale Visocchi in the great company of family “Fratelli Visocchi Proprietari” (F. V.P.).

Untargeted metabolomics has proven to be an effective method to study the impact of the terroir on metabolic profile of wines. In this context, the aim of this study was to evaluate the effects of different soil types on the chemical composition of Mediterranean red wines, through 1H-NMR metabolomics combined with chemometrics.Grapes from Nero d’Avola L. red cultivar cultivated on four different soil types were separately vinified to obtain four different red wines.One milliliter of raw wine was analyzed by means of a Bruker Avance II 400 spectrometer operating at 400.15 MHz

Smoke impacts on wines are becoming a worldwide problem; the size and severity of wildfires increasing due to influences from changing climates.¹ For over a century, wines have been known to have a unique issue of absorbing chemical compounds derived from wildfire smoke wherein the flavor of the subsequent wine becomes ashy, rubbery, campfire-like, and smoky.² The economic impacts of a smoke-impacted wine can last for years depending on the grape varietal, costing Oregon and Washington states in the United States over a billion dollars from the 2020 wildfires, as an example.³ While years of research have indicated elevated concentrations of smoke-related compounds, such as guaiacol and syringol, in wines after smoke events, unfortunately, replicating the sensory experience using smoke-associated phenols has not had much success.⁴

In the course of the present work, which is the first part of a study on the “characterization of Barbera dell’Oltrepo Pavese D.O.C.” 30 wines Barbera from 1993 vintage have been compared only regarding their sensory characteristics. An unstructured scale card, composed by 15 descriptors have been used.

Vineyard water availability is one of the most important variables both in plant’s production and wine quality, once it regulates several processes, among which the stomata activity. To avoid water deficit, wine producers introduced artificial irrigation in their vineyard, using a semi-empirical process to calculate water amount.