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

Accurate yield estimation is crucial for optimizing vineyard management and logistical organization. Traditional methods relying on manual and destructive flower or berry counts are labor-intensive and unsuitable for large-scale applications.

In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.

The paper presents the results of consistently developing studies carried out in 2022-2024 on the distribution of deuterium 2H(D) in intracellular water of grapes and wine products, taking into account the influence of natural, climatic and technogenic factors using high-resolution quantitative nuclear magnetic resonance spectroscopy 2H(D)-qNMR.

In the old-world viticulture autochthonous varieties are an important inheritance because they can provide wines with authenticity and distinction. Cultivar Mandó is an almost extinguished variety from the south-east

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.