Characteristics of some Montefalco Sagrantino vineyards through polyphenolic components

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

Global change in climate affect regional climates and hold implications for viticulture worldwide. Despite numerous studies on the impact of projected global warming on different regions

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

In grafted plants, such as grapevine, increasing the diversity of rootstocks available to growers is an ideal strategy to get adaptation to climate change. The rootstocks used for grapevine are hybrids of various American Vitis, including V. berlandieri. The rootstocks currently used in vineyards are derived from breeding programs involving very small numbers of parental individuals.