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

AIM: Cork, the bark of Quercus suber L. is a natural, renewable, sustainable, and biodegradable raw material, representing an abundant and cheap source of raw material. Portugal is the major cork producer (185,000 tons) processing about three-quarters of the world’s cork, generating up to 25 wt % of cork dust as a by-product.

similar to other agricultural producers, grape growers face increasing pressure to improve productivity and production efficiency while reducing their environmental impact. Threats due to extreme climate events, as well as the uncertainty of available water and labor, provide significant challenges to the future of grape production. This presentation will provide an integrated overview of the tools and technologies being developed to address these issues and to help growers manage vineyards in the future, including vineyard design, remote and proximal sensing, automation, data management and decision support systems, and germplsm improvement. The potential impact of these advancements on vineyard productivity, fruit quality, and sustainability will be discussed.

C’è grande attenzione al rapporto tra zonazione e marketing. Mi sembra però che ci sia anco­ra oggi un salto fra le pratiche di analisi del terreno e di deterrninazione di quello che potremo definire “cru” e quello che può essere la sua utilizzazione rispetto ai consumatori finali.

A fair and sustainable society, with a modern, resource-efficient and competitive economy cannot be achieved without a workforce to support it.

Tannin, anthocyanins and their reaction products play a major role in the quality of red wines. They contribute to their sensory characteristics, particularly colour and astringency. Grape tannins and anthocyanins are extracted during red wine fermentation. However, their concentration and composition change over time, due to their strong chemical reactivity1. It is also well known that yeasts influence the wine phenolic content, either through the release of metabolites involved in the formation of derived pigments1, or through polyphenol adsorption2,3.