Terroir 2006 banner
IVES 9 IVES Conference Series 9 Three Nebbiolo clone anthocyanin profile as affected by environmental conditions

Three Nebbiolo clone anthocyanin profile as affected by environmental conditions


Vitis vinifera ‘Nebbiolo’ cultivar is a 3’-subsituted anthocyanin prevalent wine variety. It is grown in North-West Italy for the production of high quality ageing wines. In the present work berry skin anthocyanin amounts and profiles of the clones CVT 308, CVT 423 and CVT 142 were studied in 2004 and in 2005 in four environmentally different locations of North-West Italy: Donnas (steep mountain area), Monforte (hilly area, with a pH of 8.1), Vezza (hilly area, with a pH of 8.2) and Lessona (plain area, with a pH of 4.8). The interaction cultivation area vs climatic condition of the year was studied in relation to the clone anthocyanin contents and profiles. Differences in the anthocyanin amounts and profile were kept among sites and in both years and they allowed the discrimination among sites. CVT 308 and CVT 423 showed some analogies in three sites only in 2005, while the CVT 142 anthocyanin composition was similar to the one of clone CVT 423 in Donnas and of clone CVT 308 both in Donnas and in Lessona, but only in 2005. Grapes from Vezza accumulated more sugars and less anthocyanins showing higher percentages of malvidin-3-O-glucoside and of total acylated derivatives respect to the other locations.


Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article


Silvia GUIDONI (1), Alessandra FERRANDINO (1) and Franco MANNINI (2)

(1) Dipartimento Colture Arboree, Università di Torino, via L. da Vinci, 44, 10095 Grugliasco (TO), Italy
(2) Istituto Virologia Vegetale CNR, sez. Grugliasco (TO), Italy

Contact the author


Vitis vinifera, environment, climate, anthocyanin amount, anthocyanin percentage


IVES Conference Series | Terroir 2006


Related articles…

Response of different nitrogen supplementation on Saccharomyces cerevisiae metabolic response and wine aromatic profile

The wine yeast Saccharomyces cerevisiae can highly affect wine aromatic profile by producing and/or mediating the release of a whole range of metabolites (such as thiols, esters, and terpenes), which in turn contribute to enhanced aroma and flavor. These metabolites depend on yeast metabolism activated during fermentation which can constitute the ‘’metabolic footprint’’ of the yeast strain that carried out the process.

Correlation between grape and wine quality, landscape diversity, on-field biodiversity, in doc gioia del colle, italy

Analysis of aerial photos by using GIS tools and on-field surveys of flora are used to characterize territories from an agro-ecological point of view and to assess the level of diversity of given agro-ecosystems. More and more correlations between landscape characteristics, sustainability and quality of agriculture production were speculated. In last three years a study was carried out in the area of DOC “Gioia del Colle” in Apulia, South Italy, in order to characterize and investigate different vineyards and sites and find out possible interactions and correlations between the landscape diversity, the biodiversity of fields and the quality of grapes and wines.

An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must

Yeast assimilable nitrogen (YAN) in the grape must is a key variable for wine quality as a source of aroma precursors. In a situation of YAN deficiency, a foliar urea application upon the vine at veraison enhances YAN concentration and facilitates must fermentation. In 2013, Agroscope investigated the impact of leaf-fruit ratio on the nitrogen (N) assimilation and partitioning in grapevine Vitis vinifera cv. Chasselas following foliar-urea application with the aim of improving its efficiency on the YAN concentration.

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Zonificación climática de las D.O. Rueda y Toro y vinos de la tierra de medina del campo

La producción vitícola es el resultado de una serie de factores influyentes (variedad, patron) dentro de un medio ecológico­-climatico-edafico, en el que se interactua por medio de técnicas de cultivo adecuadas.