The influence of climate on the grapevine phenology and content of sugar and total acids in the must

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

Winemaking is a globally significant industry in the field of food technology (218 mhL of wine estimated for 2024 harvest) [1], which activity produces tons of by-products annually, including pomace (pulp, stems, seeds, skins), lees, organic acids, CO2, and water [2].

Grapevine is one of the most-frequently phytosanitary treated crop systems. Consequently, restrictions have been applied by the European Commission on the number of pesticide treatments and the maximum quantity of copper fungicides allowed per year. Moreover, there is a need and an increasing demand for more ecological-sustainable agricultural products.
Seaweeds are currently used as fertilizers in viticulture, as they have been proven to be beneficial in several ways related to growth and nutrition.

I territori della Riserva Geologica del Piacenziano sono parte del pedeappennino piacentino e sono noti per essere la culla del Pliocene, quel periodo di storia della Terra compreso tra 5.3 e 1.8 milioni di anni fa. Gli strati argillosi e sabbiosi riccamente fossiliferi qui presenti sono da sempre oggetto di studi geo-paleontologici tant’è che il Pliocene medio (3.6-2.6 milioni di anni fa) è internazionalmente noto come Piacenziano. Le analisi sensoriali strutturate dei vini qui prodotti hanno evidenziato, soprattutto per il vino Monterosso, le positive peculiarità dei loro caratteri sensoriali e descritto gli scostamenti significativi del loro profilo sensoriale rispetto agli altri vini presi a riferimento.

Regionality, frequently called terroir, is often used to market wines from different locations. Savatiano (Vitis Vinifera L.), is the dominant indigenous variety of the Mesogeia – Attiki region, reaching a percentage of 70% of the total vine cultivation, and being the most widely planted variety in Greece. In this context, this research focuses on the evaluation of the impact of different terroirs within the PGI Attiki zone on the aromatic profile of Savatiano.