Caratterizzazione vitivinicola delle “Terre del Piacenziano” ricomprese nella zona D.O.C. “colli piacentini” attraverso l’analisi sensoriale dei vini prodotti

Uruguay had an average annual rainfall of 1200 mm characterized by a high monthly variability, which generates periods of water deficit and excess. The rational water management

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

In the 19th century, devastating outbreaks of phylloxera (Daktulosphaira vitifoliae Fitch), almost brought European viticulture to its knees. Phylloxera does not only take energy in form of sugars from the vine, but also affects the up- and down- regulations of genes, acts as a carbon sink and reprograms the physiology of the grapevines, including nutrient uptake and the defense system [1]. A key trait of rootstocks is the ability to perform well under high lime conditions as about 30 % of the land surface has calcareous soil. Iron deficiency not only causes the well-known problems of lime-induced chlorosis and stunted growth, but also affects the entire plant metabolism.

Un travail sur les A.O.C. du piémont pyrénéen occidental permet de construire une hiérarchie de paramètres climatiques, géo-pédologiques, morphologiques, de saisir leurs niveaux d’interaction et d’élaborer une méthodologie pour proposer un zonage

Acetaldehyde is a volatile carbonyl compound synthetized by yeast during alcoholic fermentation, but it can also be formed by oxidation of ethanol during wine aging [1]. At low concentration, it enhances the fruity aroma, however, at higher levels, it can generate the appearance of notes of bruised and rotten apple [2]. From a chemical point of view, acetaldehyde is a reactive low-