Nuove soluzioni e strumenti per l’agricoltura e la viticoltura di precisione

Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term “kokumi” refers to a complex flavour sensation, characterized by thickness, fullness and continuity.

Drought poses a challenge to future viticulture, exacerbated by climate change, which increases the frequency and severity of water shortages.

Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines.

A «terroir» is a group of vineyards from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making savoir-faire, which contribute its specific personality to the wine. White wine variety «Rebula» or «Ribolla gialla» is a local and traditional variety, which is mentioned already in XIII. century like variety for tax paying and merchandise.

Diverse ripening disorders affect grapevine resulting in high economic losses worldwide. The common obvious symptom is shriveling berries, however the shriveling pattern and the consequences for berry quality traits are distinct in each disorder. Among them, the disorder berry shrivel is characterized by a reduced sugar accumulation short after the onset of berry ripening leaving the clusters unsuitable for wine processing. Although our knowledge on BS increased recently, potential internal or external triggers contributing to the induction of BS are yet to be explored.