“Terroir” and climate change in Franconia / Germany

The vinification by Carbonic maceration (CM) involves the process whereby the whole bunches are subjected to anaerobic conditions during several days. In this anaerobic condition, the grape endogenous enzymes begin an intracellular fermentation. This situation favors that whole grapes split open and release their juice into the tank, increasing the liquid phase that is fermented by yeasts [1]. Then, two types of wines are obtained; one from the free-run liquid in the tank (FCM) and other from the liquid after pressing the whole grape bunches (PCM). PCM wines are recognized as high quality young wines because their fruity and floral aromas[2] that although they are very intense at the end of the winemaking they gradually disappear during conservation.

In the present study, the optimal conditions of grape (Vitis vinifera cv ‘Barbera’) cell cultures in batch and fed-batch bioreactor processes were studied to specifically improve the production of mono-glucosylated stilbenes.

La culture de la vigne dessine un paysage rural original. En effet, de par ses qualités physiologiques, ses exigences agronomiques et les techniques qu’elle requiert, elle est à l’origine d’un portrait de nature sculpté, architecturé, parfois même comparé à l’art des jardins. A ce que l’on pourrait le cas échéant qualifier d’« art involontaire »

Nel presente studio si è ricercata la possibilità di associare l’uva al territorio mediante parametri chimici indipendenti da variabili climatiche ed antropiche.

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its price. Even though it is considered beneficial mostly for red wines, ageing can also be used for white wines but for shorter time periods. Due to barrel costs, space requirements and the markets’ demands for fast release of each new vintage, new products such as oak chips or shavings have been developed to help minimize the time needed for the extraction of essential wood compounds.