Le terre dei Lambruschi modenesi

The majority of soils used for wine and table grape production in South Africa are notoriously shallow, i.e. they are restricting root penetration.

the aim of this study was the optimization and validation of a robust and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines

A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS.

Mannoproteins (MPs) are released from the yeast cell wall during alcoholic fermentation and aging on the lees, and influence aspects of wine quality such as haze formation and colour stability. Yet, as this is a slow process with microbiological and sensory risks, the exogenous addition of extracted MPs poses an efficient alternative. While Saccharomyces cerevisiae has long been studied as a prominent source for MPs extraction, their structure and composition greatly differ between yeast species. This may influence their behaviour in the wine matrix and subsequent impact on wine properties. However, although wine yeast species other than S. cerevisiae possibly present an untapped source of MPs, they are still ill-characterised in terms of chemical composition and influence on wine.

The trial aims to improve the protection and management of the soil, the well-being of the plant and the quality of production in the wine supply chain organic and biodynamic, using an innovative product “ZEOWINE” resulting from the composting of waste of the wine and zeolite supply chain.