Influenza di alcuni aspetti ambientali sul contenuto di stilbeni nel vino nell’area della DOC “Sangiovese di Romagna” (Italia)

Brazil has a recent history on geographical indications and product regulation for high quality wines. The first geographic indication implemented was the Vale dos Vinhedos Indication of Procedence (

The presence of arsenic in food and beverages creates concern because of the toxicity of this element, classified as carcinogenic in humans. The arsenic concentration in soil, vine leaves and berries

The selection, characterization, and recruitment of autochthonous yeast strains to drive the alcoholic fermentation process is a highly researched practice because it allows the differentiation of the organoleptic properties of wines, assuring process standardization, reducing fermentation times and improving the quality and safety of the final products [1, 2]. Sparkling wines are “special wines” obtained by secondary fermentation of the base wine. ​In the traditional method (Champenoise method), the re-fermentation takes place in the bottle after the addition to the base wine of the so-called tirage solution. This step, also known as prise de mousse, is followed by an aging period characterized by the release of compounds from the yeast cells that affect the organoleptic properties of the final product. The use of autochthonous yeasts as starter cultures for secondary fermentation is one of the recent innovations proposed to enhance and differentiate these wines’ sensory quality [3,4]. Apulia is the second Italian wine-producing region, and its productive chain is now going through a qualitative evolution by implementing the employment of innovative approaches to exalt the peculiar properties of regional wines.

Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.