A zoning study of the viticultural territory of a cooperative winery in Valpolicella

AIM: The application of microwaves (MW) to the grape is a technique to reduce the contact time with pomace because it allows to break the cell walls of the berry.

Context and purpose of the study. The grapevine domestication requested the need of pruning, which expose the vines to trunk pathogens, leading to the spread of vine trunk diseases.

Oenological tannins are classified as hydrolysable and condensed tannins. Their use in winemaking is only authorized, to facilitate wine fining. Nevertheless, tannins could also be used to prevent laccase effects.

Une variable composite, dénommée Indice de Site (SI), intégrant les propriétés physiques du sol et le mésoclimat, avait été proposée pour caractériser les terroirs dans le cadre d’une étude des vignobles de Cabernet Sauvignon de Hawke’s Bay en Nouvelle Zélande.

The winemaking industry generates a substantial amount of byproducts, including grape pomace, which is often discarded as waste. However, this seemingly useless material holds a wealth of bioactive compounds with potential health benefits. Recognizing the value of circular economy principles, this study delves into the comprehensive chemical analysis of aglianco grape pomace, aiming to transform this byproduct into a valuable resource.