Arsenic in berries and its correlation with natural soil content: experience in Trentino (Italy)

Aim: The aim of this work is educating people about soil variability, vine rootzone depth and readily available water holding capacity. The concept of terroir is readily discussed in the wine industry but many people involved are unable to describe a soil profile and interpret its limitations that impact on vine growth, fruit quality and wine produced. This paper discusses soil physical characteristics important to vine root growth and readily available water holding capacity (RAW).

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

Most oxidation reactions in wine require iron as a catalyst. The iron content of wine has decreased greatly in recent decades due to the use of low or no release cellar materials; however, in some cases it is still necessary to adopt winemaking practices to remove excess iron from wine, prevent its oxidation, and be able to reduce the addition of sulfur dioxide and other antioxidants.

Accurate yield estimation is crucial for optimizing vineyard management and logistical organization. Traditional methods relying on manual and destructive flower or berry counts are labor-intensive and unsuitable for large-scale applications.

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties.