Terroir 2008 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2008 9 Global approach and application of terroir studies: product typicity and valorisation 9 A study on the oenological potentiality of the territory of a cooperative winery in Valpolicella (Italy)

A study on the oenological potentiality of the territory of a cooperative winery in Valpolicella (Italy)

Abstract

A 3-year zoning study promoted by the Cooperative Winery Valpolicella (Negrar, Verona, Italy) was carried out on a wine territory of about 500 ha. The aim was to individuate the oenological potential of the vineyards of associated growers in order to improve in general the quality of the wines and in particular to increase the production of premium wines (Amarone and Recioto). The zoning will be also used to apply differentiate payments of the grapes to the associated growers according to the production areas. On the basis of the results obtained from 12 reference vineyards it was possible to individuate zones at high and low oenological potential and to suggest a partition of the territory on the basis of the global performance of the vineyards taking into account 3 elements of economical relevance: yield, wine quality and technological quality of the grapes (drying aptitude).

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

GIULIVO C. (1), MORARI F. (1), PITACCO A. (1), TORNIELLI GB (2)

(1) Dipartimento Agronomia Ambientale e Produzioni Vegetali, Università di Padova, Italia
(2) Dipartimento di Scienze, Tecnologie e Mercati della Vite e del Vino, Università di Verona, Italia

Contact the author

Keywords

grapevine, zoning, Valpolicella, cv Corvina

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Trends and challenges in International Wine Trade. The need for new strategies for companies and regions.

Trends already extended for more than 12 years show a decline in both consumption and international trade, particularly in volume. However, there are also positive signs in several categories of wine, segments and markets, as well as a better trend in terms of value. How are these trends affecting wine producers and distributors? Are they short or long term? do they mean radical and permanent changes to which a way of adaptation has to be found or are they just temporary changes that may only require some calm? How are companies adapting to these new trends? Which are their effects on wine regions?

Territorio e vino tra immagine e comunicazione

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Determination of metallic elements in Chilean wines by atomic absorption spectroscopy and inductively coupled plasma–mass spectrometry

The chemical composition of wines depends on series of variables such as the type of grape, edaphoclimatic conditions, and viticulture and winemaking practices employed during production. Metallic elements play a significant role during winemaking (e.g. as catalysts of oxidation reactions) and have been previously employed for the classification of wines according to provenance. In this work, we focused on the analysis of metallic elements (K, Na, Ca, Zn, Cu, Fe, Mg, Mn, Ni, Cr, Al, Pb, Cd, Hg, Se, Co, Sn and As) in 145 Chilean wine samples (102 reds and 43 white wines), of seven grape varieties, and five of the major wine producing regions in Chile.

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others