Vineyard management for environment valorisation

The pinking is a phenomenon that can occur in white wine produced with white grape causing the color change from yellow to red-salmon hue. Even if its appearance is highly variable and dependent to the vintage, the wines from certain grape varieties, such as Sauvignon blanc, Chardonnay, Riesling and Trebbiano di Lugana, have been identified to be more susceptible to the pinking.

The vineyard is capable of fixing carbon in its permanent structure from atmospheric carbon dioxide, through the process of gas exchange and the performance of photosynthesis. The photosynthetic capacity of the vineyard depends on the water resources that the plant may have at its disposal, so the amount of dry matter, derived from the processed photosynthates, that it can store will depend on the water regime of the crop, both in the annually renewable organs as in permanent parts.

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).

Wine storage ensuring the quality and correct aging is one of the issues that wineries, wine traders and consumers encounter after wine bottling.