Il monitoraggio meteorologico come strumento per la gestione della variabilità climatica in Franciacorta

In 2020 one out of  eight wine bottles were filled with a flavoured wine-based beverage.

Volatile organic compounds (VOCs) are very important for the characterisation and quality of the final white wine. An oenological practice to increase the extraction of aroma compounds is the cold pre-fermentative maceration [1,2], although it may also release phenolic compounds that confer darker chromatic traits to white wines, not appreciated by consumers. This practice could be improved by the use of enzymes in order to facilitate the release of the odorous molecules. In this study, the effect of different enzyme treatments during skin contact on the chromatic characteristics and volatile composition of white musts from four winegrape varieties was evaluated.

We propose here a brand new large routine microbiological analysis method intended for oenology, in flow cytometry, using high performance equipment and triple selective cell staining, activated by fluorescence. The results and practical applications of the method are presented: Brettanomyces (Dekkera) Monitoring, fermentations monitoring, bottling and enological practices monitoring.The method allow a complete new microbiological tool for wine industry.The method has been accredited ISO 17025 in our laboratories.

Precision viticulture consists in using ICT (Information and Communication Technology) to implement more specific and better targeted technical vine practices. With proxy-detection

Aim: To define the uniqueness of Australian Cabernet Sauvignon wines by evaluation of the chemical composition (volatile aroma and non-volatile constituents) that may drive regional typicity, and to correlate this with comprehensive sensory analysis data to identify the most important compounds driving relevant sensory attributes.