Terroir 2010 banner
IVES 9 IVES Conference Series 9 Dalle zonazioni storiche alle “nuove forestazioni storiche produttive vitivinicole” per la valorizzazione delle cultivar e dei prodotti tipici ed originali dei Monti Iblei

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

Abstract

[English version below]

Analisi sulle zonizzazioni storiche, sulle produzioni tipiche ed originali e sulla “forestazione classica” per impostare innovative zonazioni vitivinicole e dei prodotti tipici, originali attraverso la “Nuova forestazione storica produttiva”. Le recenti ricerche ed attività svolte sulle zonizzazioni storiche, sulle produzioni tipiche ed originali e sulla “forestazione classica” dei Monti Iblei (Ragusa) (I) hanno permesso di rilanciare le produzioni tipiche ed originali vitivinicole in un innovativo programma integrato tra zonazione (“Grande Zonazione”) e “Nuova forestazione storica produttiva” (“Grande Forestazione Produttiva”) di questo importante territorio.

Analysis based on historical zoning, traditional and original productions and “classic forestry” to set innovative viticultural zoning and typical products, through the “new historical forestry production”, are discussed. Recent researches and activities on historical zoning, local products and classic forestry of Iblei mountains (Ragusa, Italy) enhanced the typical and original viticultural production in an innovative integrated program of zoning (“great zoning”) and “new historical productive forestry” (“great forestry production”) in this such important area.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

DI GAETANO R. (1), CARGNELLO G. (2)

(1) Libero professionista – Via San Marco, 2; 31020 San Vendemmiano – Treviso – Italy
(2) Vice-President GiESCO; Co-President International Academy of Vine and Wine; Research Director : C.R.A. -Viticultur Research Centre. Viale XXVIII Aprile, 26 – 31015 Conegliano (Treviso) – Italy

Contact the author

; ;

Keywords

forestazione produttiva, monti iblei, zonazione, grande filiera, risorse tipiche

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].
Read More

Towards an ecological architecture inspired by underground cellars: An example of the thermal inertia of Moldovan underground cellars and new geothermal and Canadian well approaches

The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.

Read More

Wine industry, digital transformation, and sustainability: a systematic literature 

This paper aims to (i) identify the state of the art regarding digital transformation in the transition to sustainability in the wine industry, (ii) analyze the adoption of digital technologies at different stages of the winemaking process and their contribution to the triple bottom line of sustainability, and (iii) present a research agenda that facilitates the development of the field, providing contributions to both literature and managerial practice.

Read More

Ten years soil diagnosis in vineyards, with particularly analysis of organic and microbial mass and measuring their evolution

Since 1996, we study the soil in viticulture, specially in the South of France. In the field, we delimit soil units and observe soil profiles and take samples to analyse its physical, mineral, organic and microbial mass composition

Read More

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

Read More