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

The global wine industry is increasingly feeling the impact of the climate crisis.

One of the basic problems in the viticulture branch is the improvement of perspective technologies for both vine training systems: with vertical standing and with free position of shoots, adapted to the requirements of complex mechanization.

Aging on lees (AOL) has been used for wine aging for a long time, thanks to its ability to modify wine composition, improving sensory characteristics and stability. However, the prolonged contact with fermentation lees may increase the risk of developing sensory defects, due to the growth of unwanted microorganisms. Furthermore, AOL requires a large amount of work to manage bâtonnage and for topping up the barrels, significantly increasing production costs.

Valpolicella is an Italian wine producing region, famous for the production of high-quality red wines. A distinctive characteristic of this region is the extensive use of post-harvest withering.

Chitosan is a biopolymer industrially obtained from the deacetylation of chitin, the second most abundant polysaccharide on earth, after cellulose. It is extracted from various terrestrial and marine resources, including insects, grasshoppers, shrimps, crabs, lobsters, squids, and fungi. chitosan has a polycationic character due to the free amine groups along its chemical backbone, and depending on its deacetylation degree (DD) and molecular weight (MW), it shows variable properties that differ from those of other natural polysaccharides.