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

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it. The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Throughout centuries of anthropocentric breeding, plants have been selectively bred to enhance their quality traits and yield, often overlooking the importance of neglected attributes, like those involved in the interactions with beneficial microorganisms. This phenomenon led to an alteration in the distribution of photosynthetic products, shifting from defence mechanisms to growth, commonly described as ‘domestication syndrome’. Addressing the losses stemming from this condition is imperative just as unravelling the concealed communication between grapevines and beneficial microorganisms.

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.

Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times