Le aree viticole storiche nel mondo: i loro vitigni, la loro protezione e la tipicità dei vini in esse ottenuti

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

The isUP-AgrO project aims to enhance the capability of ISOPlexis – Centre of Sustainable Agriculture and Food Technology, a research unit from the University of Madeira, an outermost region of Portugal.

The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades.

The wine industry is increasingly focused on carbon accounting due to consumer’s demand and the industry’s goal of reducing carbon emissions.