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…

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

Characterization of a unique mannan from Starmerella bacillaris for protein stabilization in white wine

Yeast cell wall components are valuable biotechnological tools with applications in oenology and beyond [1], [2].

Read More

Similarities among wine aromas and landscape scents around the vineyard in five Mediterranean sites

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.

Read More

Composition and biological potential of grape and wine phenolic compounds

Polyphenols are common in human diets, primarily in plant-derived food and beverages. They influence multiple sensory properties such as aroma, flavour, colour, and taste, such as astringency and bitterness [1]. The major phenolic compounds in grapes and wines are anthocyanins and tannins (proanthocyanidins or condensed tannins).

Read More

Evaluation of mannoprotein formation by different yeast strains by enzymatic analysis of mannose and tribological estimation of astringency

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.

Read More