Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

The interaction between cultivar and growing environment is the base of wine quality and typicality. In recent time the behaviour of different clones within the same cultivar became another fundamental factor influencing the enological result. In order to clarify cultivar/clone/environment relations, a trial was carried out in 2008 studying the performances of three clones of ‘Nebbiolo’, grown in different environments: south-east Piedmont (hilly and characterized by a loamy and alkaline soil) and north-east Piedmont (a plain area characterized by a sandy and acidic soil).

Fungicide spraying is a common viticultural practice that occurs throughout the growth season that protects developing vines and bunches against diseases caused by fungi or oomycetes.

AIM: The objective of this work is to study the effect of the addition of polysaccharides extracted for grape pomace by-products and musts on sensory and chemical composition of white wines. Much of the waste obtained in the wine sector is not used, and they can have some valuable compounds, such as the polysaccharides (PS).

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.

Red wines can undergo many undesirable changes during the winemaking process and storage, particularly oxidative degradation due to numerous atmospheric oxygen intakes. This spoilage can impact organoleptic properties and color stabilization but this impact depends on the wine composition. Phenolic compounds constitute primary targets to oxidation reactions