Grape ripening timing as a base for viticultural zoning: an agro-ecological approach

Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the grape cell walls or from the yeasts, and they play an important role in the technological and sensory characteristics of wines. Polysaccharides obtained from yeasts have been more studied, especially mannoproteins, since there are commercial products.

I dati termo-pluviometrici del periodo 1971-2009 registrati da alcune stazioni della regione Abruzzo sono stati analizzati adottando alcuni semplici indici climatici e bioclimatici. E’ stato valutato il verificarsi di cambiamenti climatici così come le loro ripercussioni sulle date di inizio vendemmia.

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

With its Farm-to-Fork Strategy, which is a part of the European Green Deal, the European Union aims at reducing the amount of pesticides used in agriculture by 50% until 2030. As viticulture uses around 70% of the fungicides in the EU, there is substantial pressure on winemakers to reduce their pesticide input. On top of the political goal, winegrowers face increased pressure from the public demanding a more sustainable production of wine.

A new immunoassay kit, called Botrytis Lateral Flow Device has been tested to detect Botrytis cinerea on musts and wines. The comparison of the immunoassay result with the quantitative analysis of usual markers (gluconic acid, sugars and polyols) showed the relevance of this innovative tool.