Application to the wine sector of European Convention on the landscapes

Un’ Area di Viticultura Americana, detta AVA, è una regione vinicola delimitata ed è dis­tinguibile da caratteristiche geografiche i cui confini sono stati definiti da regolamenti. Il sistema AVA rappresenta un ‘accettazione del concetto di terroir (terreno), come dimostra­no gli studi che confermano il carattere regionale dei vini AVA e dalla sviluppo di sub­denominazioni più relazionate al terreno.

Global challenges, including adaptation to climate change, decrease of the environmental impacts and maintenance of the economical sustainability shape the future of viticulture.

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality [1]. Despite the mechanisms involved in wine oxidation have been extensively reviewed [2], the protection of wine against oxidative spoilage remains one of the main goals of winemaking.
SO2 is one of the most efficient wine antioxidants used to prevent oxidation and microbial spoilage. However, intolerances caused by SO2 have led to the reduction of its concentration in wines.

This study aims at evaluating the effects of different refermentation methods (Martinotti/Charmat vs. Classic) on the chemical composition, aroma profile and sensory characteristics of Ribolla Gialla sparkling wines; furthermore, certain winemaking practices (skin contact and use of pectolytic enzymes) were investigated considering the extraction of varietal aromas and aroma precursors. METHODS: Sparkling wines were produced at pilot-plant scale. Concerning refermentation methods, traditional Martinotti (MB – 30 days length), extended Martinotti (ML) with 4 months of aging on lees and Classic method (CL) with 11 months of aging on lees were compared; in a second trial, skin contact (MM), enzyme addition on must also subjected to maceration (ME), and enzyme addition on base wine (VE) were evaluated. All experimental trials were performed in triplicate. Basic chemical composition, varietal (terpenes and C13-norisoprenoids in free and bound form) and non-varietal aroma compounds were evaluated by LLE-GCMS analysis; finally, sensory analysis was also performed, by descriptive testing.

Rio grande do sul is the main grape producing state in Brazil, with the largest wine-growing area, responsible by 90% of the national production of wines and grape juices. Serra Gaúcha is the main vitivinicultural region, where around 15% of the area is destined to produce wines from vitis vinifera L. grapes. This region presents high rainfall during the grape maturation cycle, a factor that leads to great risk of attacks by fungal pathogens. the use of resistant varieties can reduce the cost and quantity of spraying, improving wine quality, focusing on a sustainable vitiviniculture.