Soil survey and continuous classification for terroir delineation in the “Colli Orientali del Friuli” wine production area

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.

Emerging from anthropology, climatology, ecology, gastronomy, geography and wine tourism, terroir tourism has been recently recognized to have potential for developing rural agriculture tourism

The monitoring of the number of micro-orgranisms in wine is crucial for the wine producer. Traditional counting methods include microscopic enumeration and plating on selective media, which measures the culturability of the cells. The use of epifluorescence microscopy is, however, a method, which can measure both culturability and