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

In the context of increasingly hot and dry summers, the adoption of innovative irrigation technologies has become essential for maintaining grape production while minimizing water use.

Measuring the effect of oxygen consumption on the color of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine can consume without significantly altering its color. The changes produced in wine after being exposed to high oxygen concentrations have been studied by different authors, but in all cases the wine has been analyzed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen[1,2].

Context and purpose of the study. Rising temperatures and prolonged heat accelerate berry sugar accumulation in advance of the accumulation of compounds responsible for aroma, colour and mouthfeel.

The combination of cover crops with regulated deficit irrigation has been lately shown to be a good method to improve harvest quality in irrigated vineyards of Southern Europe with semiarid climate, as an alternative to the conventional management, that consists on mechanical tillage and irrigation from fruitset to veraison and from then on reduced, or even ended.

A pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in the ageing bouquet of red Bordeaux wines