Vine nitrogen status and the terroir effect: a study on cv. Doral in the Vaud vineyard (Switzerland)

The phenolic component of red wine is responsible for important elements of flavor and mouthfeel, and thus quality of the finished wine. Additionally, many of these phenolics have been associated with health benefits such as reduction of the risk of developing cardiovascular disease, cancer, osteoporosis and preventing Alzheimer’s disease. While the origins, concentrations, and chemistries of the phenolics in a finished red wine are well known, the fundamental mechanisms and kinetics of extraction of these phenolics from grape skins and seeds during red wine fermentation are poorly understood. This lack of knowledge regarding the extraction mechanisms of phenolics during red wine fermentation makes informed manipulations of the finished wine’s phenolic composition difficult.

This work aims at identifying the most appropriate marketing strategies to inform consumers of the global market about the added value of the wines of Friuli Venezia Giulia.

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

REVINE is a 3 year European projected funded by PRIMA programme which proposes the adoption of regenerative agriculture practices with an innovative and original perspective, in order to improve the resilience of vineyards to climate change in the Mediterranean area.
Regenerative agriculture ameliorates soil structure and microbial biodiversity that, in turn, leads to crop resilience against biotic and abiotic stressful factors. Moreover, enrichment of beneficial microbes in the rhizosphere, such as PGPR and PGPF, are known to trigger the plant immunity inducing the priming state.

The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.