Complementarity of measurements of electric resistivity of soils and ΔC13 of must in studies and valorization of wine terroirs

While the trend in winemaking is toward reducing the inputs and especially sulphites, the development of While the trend in winemaking is toward reducing the inputs

Context and purpose of the study. The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.

The wine sector is undergoing considerable transformation, particularly as a result of climate change and increasing consumer expectations for quality products, in a globalised and increasingly competitive market.

The grape volatile compounds determine the wine quality and typicity [1]. Thus, looking for agronomic tools to improve its composition it is of great interest in the sector [2]

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.