Vulnerability of vineyard soils to compaction: the case study of DOC Piave (Veneto region, Italy)

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment.

Dans les terroirs du Val de Loire, la précocité du cycle de la vigne et son alimentation en eau sont des variables de fonctionnement qui influent de manière importante sur la composition des baies à maturité.

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

AIM: Strains belonging to M. pulcherrima/fructicola clade are frequently isolated from flowers, fruits and grape musts, and exhibit a broad spectrum of enzymatic activities and antimicrobial potential (Morata et al., 2019; Sipiczki, 2020; Vicente et al. 2020).

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process.