Dalle zonazioni storiche alle “nuove forestazioni storiche produttive vitivinicole” per la valorizzazione delle cultivar e dei prodotti tipici ed originali dei Monti Iblei

Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, little is known about the diversity of yeast communities present in non-vinifera Vitis ecosystems (i.e., grapes and spontaneously fermenting grape musts). Potentially scientific and/or enological valuable yeast strains from these non-vinifera Vitis ecosystems might never be isolated from V. vinifera L. Using a standard culture-dependent strategy, we studied the population of yeast species during initial stages of spontaneous fermentation of V. labrusca L. (Isabella) grape musts. Rare non-Saccharomyces yeast species were recognized in Isabella, including Candida azymoides, Pichia cecembensis, Candida californica, Candida bentonensis, Issatchenkia hanoiensis and Candida apicola.

Wine research in the past years has mainly been focused on laboratory scale due to the possibility of controlling winemaking variables. Conversely, studies on wine quality in relation to the winemaking variables at the winery scale may be able to better account for the actual challenges encountered during wine production. Winemaking problems are recently arising from progressive changes in environmental conditions in relation to the terroir. It is important to realize that each wine region may have specific winemaking protocols and that winemakers often base their decisions on subjective, emotional, and empirical opinions. Due to all the above-mentioned issues, taking the correct decision in winemaking to achieve the desired goals may become even more challenging.

Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.

Castilla-La Mancha is the biggest vineyard in the world. Once similar soils have been identified in Castilla-La Mancha (soil

Le lien fonctionnel entre typicité et terroir a été étudié en prenant en compte deux dimensions importantes : le type de sol et la date de vendanges. Ces deux facteurs sont, à des degrés divers