Analysis of climate spatio-temporal variability in the Conegliano-Valdobbiadene DOCG wine district

The concept of terroir is well established in the ‘old world’ wine industry but its use is still relatively new in New Zealand. Marlborough Sauvignon blanc has become a benchmark

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1].

Sangiovese is one of Italy’s most cultivated grape varieties, and currently, over 130 different clones are registered in the national register of grape varieties. However, despite the sangiovese genome having been re-sequenced, limited molecular and genomic information is still available for this cultivar. The present study investigates the complexity of genotype-environment interactions of ten different Sangiovese clones, cultivated in the Chianti Rufina DOCG district over five consecutive vintages (2016-2020).

Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.

Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine’s capacity for consumption.