NMR profiling of grape musts from some italian regions

Extensive studies have been conducted on grapevine responses to water deficit, but these responses are difficult to generalise since numerous factors can influence the response(s), including genotype, developmental stage, soil, climate, and season.

Many high quality Open Source scientific applications have been available for a long time. Some of them have proved to be particularly useful for carrying out the usual activities involved in viticultural research projects, such as statistical analyses (including spatial analyses), GIS work, database management (possibly integrated with statistical and spatial analysis) and even “low-level” often highly time-consuming activities (e.g. repetitive task on text files).

Global changes in temperature patterns necessitate the development of viticultural adaptation strategies. One promising approach involves modifying the training system and elevating trunk height. This study explored the potential of raising the vine trunk as an adaptive strategy to counteract the effects of increasing temperatures and delay ripening. Thermal conditions, radiation levels, and must composition were measured at different heights (10 and 150 cm) in a commercial vineyard of the minority variety Maturana Blanca, trained on a vertical cordon.

More recently, studies have shown that polyphenols could also prevent or improve vision in patients with ocular diseases and especially Age-related macular degeneration (AMD) which is an eye disease characterized by damage to the central part of the retina, the macula, and that affects millions of people worldwide. Despite therapeutic advances thanks to the use of anti-vascular

“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.