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

AIM: In the last years, many wineries are increasing experimentation to produce more distinguishable beverages. In this sense, the reduction of the fermentation temperature could be a useful tool because it preserves volatile compounds and prevents wines from browning, particularly in the case of white wines.

One of the main problems in viticultural production in Istria (Croatia) is a labour shortage in periods of intensive works, mainly during summer, respectively during tourist season.

Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated

The increasing demand for low-alcohol and non-alcoholic wines has led to the development of advanced dealcoholisation techniques aimed at preserving wine quality while reducing ethanol content. Reverse osmosis is one of the most widely used membrane-based processes for the selective removal of ethanol [1].

Methyl-jasmonate (MeJA) induces the production of at least 25 compounds with sesquiterpene- like mass spectra in ‘Cabernet sauvignon’. Tost effective concentration of MeJA in stimulating the production of sesquiterpenes was found to be 500 µM if added when the cell suspensions had a PCV of 35 %, and 1000 if added when the cell suspensions had a PCV of 70 %.