Riqualificazione dell’antica “Terra di Lavoro” attraverso il rilancio della cultivar Abbuoto

The evolution of cultivated plants played important role in the ascent of humanity. Research of their origin and evolution started at the beginning of the20th century, but till nowadays a lot of questions remain open. A large number of theories exist about the evolution of the European grapevine (Vitis vinifera L.). The Vitis sylvestris GMEL. in Hungary is a protected species.

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

Various molecular compounds are responsible for the complex mixture of fragrances that give wine its aroma. In particular, the ‘cooked fruit’ aroma found in red wines from hot and/or dry vintages or from the vinification of late harvested grapes has been intensively investigated in recent years. Lactones and especially γ-nonalactone were found to be responsible for the ‘cooked fruit’

Although some wine production processes still rely on post-production evaluation and off-site laboratory analysis, the new winemaking industry is aware of a need for a better knowledge of the process to improve the properties of the final product. Thus, more and more wineries are interested in incorporating quality-by-design (QbD) strategies instead of postproduction testing because of the possibility to early detect deviations in fermentation or any other wine process. This would allow to detect unwanted situations and eventually to ‘readjust’ the process, thus minimizing rejects.

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.