Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.

I risultati delle ricerche condotte in un vigneto sperimentale di Marsala (TP), scelto per omogeneità di fattori bio-agronomici (età, tecniche colturali, potenzialità vegetativa e produttiva)

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

The european union has estimated that energy consumption for wine production is about 1,750 million kwh per year, of which 500 million kwh is attributable to italy. In recent years, Italy has emerged as the world’s leading wine producer with about 50 million hectoliters per year. About 20 percent (9.8 million hectoliters) of Italian wine is marketed after refermentation according to the Charmat-Martinotti method.