Riqualificazione dell’antica “Terra di Lavoro” attraverso il rilancio della cultivar Abbuoto

Nitrogen is an important nutrient of yeast and its low content in grape must is a major cause for sluggish fermentations. To prevent problems during fermentation, a supplementation of the must with ammonium salts or more complex nitrogen mixtures is practiced in the cellar. However this correction seems to improve only partially the quality of wine [1]. In fact, yeast is using nitrogen in many of its metabolic pathways and depending of the sort of the nitrogen source (ammonium or amino acids) it produces different flavor active compounds. A limitation in amino acids can lead to a change in the metabolic pathways of yeast and consequently alter wine quality.

Sulphur dioxide (SO2) is a well-established preservative in the wine industry. Its ability to act in different stages of the process as an antioxidant and an antiseptic as main characteristics makes it versatile. However, the need for its reduction or even its replacement has been increasing by the regulatory authorities as well as by the final consumer. To understand the impact of SO2 during ageing on volatile organic compounds (VOCs) and amino acids (AAs) profiles, two white wines (one varietal and one blend) were aged under the same conditions, in the presence of different doses of SO2. After fermentation (t=0), 0, 30, 60, 90 and 120 mg/L of SO2 were applied, wines were kept over lees for 3 months (t=3), then were bottled after 3 (t=6) and 9 (t=12) months.

Moderate wine consumption – with the meals – represents one of the beneficial components of the traditional mediterranean diet (med diet) and a positive item in the med diet score [1,2, 3]. The med diet is considered one of the best diets in the world and the world health organisation (who) identified this eating pattern as an effective strategy to prevent non-communicable diseases (ncd), since it is associated with lower disease occurrence and all-cause mortality [4] . Numerous well-conducted epidemiological studies have also reported that light-to-moderate intake of wine/alcoholic beverages is not only related to a reduced risk of cardiovascular disease, but also to all-cause mortality.

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.

Nous avons peu d’informations sur les cépages cultivés dans la région de la Campania (sud de l’ltalie). En particulier insuffisant sont les études sur les besoins thermiques de tels cépages.