Stabilità dei caratteri fenotipici dl alcune cv in diversi pedopaesaggi friulani. Applicazione del metodo nella caratterizzazione viticola del comprensorio DOC “Friuli-Grave”

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Dans le cadre de recherches sur la mise en évidence et le déterminisme d’un «effet terroir »un réseau de parcelles du cépage Cabernet Franc greffé sur S04, a été suivi de 1979 à 1990 en Val de Loire (A.O.C. Saumur-Champigny, Chinon et Bourgueil). Des analyses chimiques (N,P, K, Ca, Mg, Fe, Mn, Zn) ont été réalisées sur le sol, les feuilles au stade véraison, les moûts en cours de maturation et à la vendange et enfin sur le vin, pour 18 sites (répartis dans 12unités terroirs de base) et 7 millésimes différents.

Nowadays, winemaking is dealing with great challenges, notably climate change, disease resistance and low pesticide inputs, desire for more sustainable agricultural productions and permanent changing of consumer preference. Trying to propose practice improvements, scientists are exploring vine hybridization a paradoxically old but still actual way to take up such challenges

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.