Neural networks and ft-ir spectroscopy for the discrimination of single varietal and blended wines. A preliminary study.

Biocontrol using non-Saccharomyces yeasts is an alternative strategy to chemical additives to prevent the growth of spoilage microorganisms.

“Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the are many hypotheses about the causes of this phenomenon, pinking still represents an issue for the wine industry. In the absence of reliable preventive strategies, wineries often rely on treatments such as charcoal fining, which is also negatively impacting wine aroma. This study aims at evaluating the potential of different fining agents based on animal or vegetal proteins to prevent wine pinking when applied at the level of must clarification. The work was carried out on Lugana wines, which is well-recognised as sensible to pinking problems. METHODS: Two experimental Lugana musts were obtained by applying a standard winemaking protocol and were then clarified with different commercial preparations based on vegetal proteins or casein, alone or in combination with PVPP. A control only using pectolytic enzyme was also prepared. Finings were carried out at 4°C for 16h, and the clear must (200 NTU) was then fermented in controlled conditions.

The red Italian variety Nebbiolo (Vitis vinifera L.), used in the production of the prestigious Barolo and Barbaresco wines, is renowned for its aromatic and structural complexity but also for its low color intensity.

Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].

The optimal climatic conditions of the region were proved in 1867, when a leaf-print of Vitis tokaiensis was found in a stone from miocen age (13 million years ago).