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

From the effect of global climate change, wildfire occurrence during grape ripening has increased. These wildfires produce smoke that can carry organic compounds to a vineyard. These smoke compounds are adsorbed in the grape berry and result in wines with elevated levels of smoke-related phenols. These wines are described as having a smokey, burnt, and dirty aroma (Kristic et al, 2015). Not only are volatile phenols carried by smoke, but additionally glycoconjugate forms of these phenols are present as will. These have been found to have a large impact on the flavor of wines, being the cause of a lasting ashy aftertaste post consumption (Parker et al, 2012). When evaluating the sensory profile of these wines when tasted one after the other, there is an observed problem due to the lasting nature of these undesirable attributes and high level of carry-over from sample to sample. The aim of this work is to evaluate the extent this carryover occurs, along with the best sensory practices to mitigate its influence via different inter-stimulus rinse protocols.

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.

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The implications of perennial cover crop management on vine vigor and yield have been well documented. However, whereas multiple studies show that cover crop management affects grapevine dry matter production, water, and nutrient status, the specific effects of a new hybrid perennial cover crop on soil temperature and its relationship to vine water status in vineyards has not been explored. This study will compare 3 different perennial cover crop combinations and tillage practices with a no-till seeding of a new hybrid perennial, Poa bulbosa (Pb).

Table grape production requires adequate nitrogen (N) supply to sustain vine performance and obtain high yields. However, excess agricultural N fertilization is a major source of groundwater contamination and air pollution. Therefore, there is a strong need for empirically based precision N fertilization schemes in vineyards, for optimizing grape yield and quality while minimizing their environmental impact.
Our aim was to unequivocally quantify table grape N requirements, elucidate the drivers of daily N uptake, and quantify the relationship between fertigation N levels and vine growth, fruit yield, composition, and quality. For this, forty ‘Early Sweet’ (early-maturing, white) and ‘Crimson seedless’ (late-maturing, red) vines were grown in 500L drainage-lysimeters for 2 fruiting seasons, while subjected to five continuous N fertigation treatments ranging from 10 to 200 ppm.