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).

Download the PDF

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…

Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle.

Read More

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Read More

Microwave treatment of grapes: effect on the must and red wine polysaccharide composition

AIM: The application of microwaves (MW) to the grape is a technique to reduce the contact time with pomace because it allows to break the cell walls of the berry.

Read More

Can early defoliation improve fruit composition of Tempranillo grapevines in the semi-arid terroir of Utiel-Requena, Spain?

Early defoliation has been found a useful tool to reduce cluster compactness and to improve fruit composition in vigorous sites of different viticultural areas. Our objective was to test the usefulness

Read More

Effect of simulated shipping conditions on colour and SO2 evolution in soave wines

The shelf life of food is defined as the period in which the product will remain safe, is certain to retain desired sensory, chemical, physical, and microbiological characteristics

Read More