Terroir 2010 banner
IVES 9 IVES Conference Series 9 Le aree viticole storiche nel mondo: i loro vitigni, la loro protezione e la tipicità dei vini in esse ottenuti

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


Il tema da trattare si riferisce ai vari ecosistemi viticoli mondiali, ovviamente non facilmente sintetizzabili in una relazione. Sostanzialmente si richiama, pertanto, ai terroirs. La definizione di terroir comprende i fattori naturali (vitigno, clima, suolo) e quelli antropici (pratiche viticole e enologiche) (fig. 1).
Nella prima parte della relazione si esaminerà la diffusione del vitigno nel mondo, nella seconda le modalità di protezione a livello mondiale e nella terza la tipicità dei vini di alcune zone storiche.


Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article


Mario Fregoni

Già Ordinario di Viticoltura all’Università Cattolica Sacro Cuore – Piacenza


IVES Conference Series | Terroir 2010


Related articles…

Influence of Potential Alcohol and pH Adjustment on Polyphenols and Sensory Characteristics of Red Wines Produced at Different Harvest Time Points

Wine quality is influenced by grape maturity, typically monitored by measuring sugar content and acidity.

Salubrity of environment and zoning process: first consideration on the radioactivity of vineyard soils

La salubrité du milieu et des aliments intervient de plus en plus lourdement, et souvent négativement, sur la santé de l’homme, aussi bien sur l’individu que sur la société tout entière.


Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines. Macerations were of 7 days, except in the extended macerations that were of 15 days.

Applications of FTIR microspectroscopy in oenology: shedding light on Saccharomyces cerevisiae cell wall composition and autolytic capacity

Many microbial starters for the alcoholic and malolactic fermentation processes are commercially available, indicated for diverse wine styles and quality goals. The screening protocols cover a wide range of oenologically relevant features, although some characteristics could also be studied using underexplored powerful techniques. In this study, we applied Fourier Transform Infrared (FTIR) microspectroscopy [1,2] to compare the cell wall biochemical composition and monitor the autolytic process in several wine strains of Saccharomyces cerevisiae.

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake.