“Un grande theatro di amenissimi colli”: “tutti coltivati et abondanti di frutti eccellentissimi e di buonissime viti”

l lavoro presenta l’evoluzione dei contenuti di arsenico nelle uve durante lo sviluppo e la maturazione, e la sua distribuzione nell’acino; verifica inoltre la relazione tra i contenuti di As nelle uve

Œnococcus oeni is a wine-associated lactic acid bacterium performs the malolactic fermentation, which improves the taste and aromatic complexity of many wine.

Phenolic compounds or polyphenols are the most abundant and ubiquitous secondary metabolites present in the plant kingdom with more than 8000 phenolic structures currently known. These compounds play an important role in plant growth and reproduction, providing protection against biotic and abiotic stress such as pathogen and insect attack, UV radiation and wounding. (poly)phenols are widely distributed in the human diet mainly in plant-derived food and beverages (fruits, vegetables, nuts, seeds, herbs, spices, tea and red wine).

This work discusses the effects of soil and weather conditions on the grape composition of cv. Tempranillo in four different locations of Spain, during the 2008-2011 seasons.

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].