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

In the old-world viticulture autochthonous varieties are an important inheritance because they can provide wines with authenticity and distinction. Cultivar Mandó is an almost extinguished variety from the south-east

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

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Using electromagnetic conductivity mapping and GIS technology, we identified two unique soil zones within a 0.8-hectare Cabernet Franc block in central Virginia, USA.

Alcoholic fermentation is the main step for winemaking, mainly performed by the yeast Saccharomyces cerevisiae. But other wine yeasts called non-Saccharomyces may contribute to alcoholic fermentation and modulate the wine aroma complexity. The recurrent problem with the use of these non-Saccharomyces yeasts is their trend to die off prematurely during alcoholic fermentation, leading to a lack of their interesting aromatic properties searched in the desired wine. This phenomenon appears to be mainly due to interactions with S. cerevisiae. These interactions are often negatives but remain unclear because of the species and strain specific response. Among the non-Saccharomyces yeasts, Lachancea thermotolerans is a wine yeast naturally found in grape must and well known as a great L-lactic acid producer and an aromatic molecules enhancer, but its behavior during alcoholic fermentation can be completely different in co-fermentation with S. cerevisiae in function of strain used.