Caratterizzazione vitivinicola delle “Terre del Piacenziano” ricomprese nella zona D.O.C. “colli piacentini” attraverso l’analisi sensoriale dei vini prodotti

Une approche très simple de la lecture des paysages est proposée sur la base de l’expérience acquise par l’observation de divers terroirs du monde.

In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].

A major problem for winemakers is the formation of proteinaceous haze after bottling. Although the exact mechanisms remain unclear, this haze is formed by unfolding and agglomeration of grape proteins, being additionally influenced by numerous further factors.

Drought and heat stress will pose challenges for the future of viticulture and wine quality, as grapevine biological processes are pushed beyond their optimum conditions. Efforts are increasing to study and predict the effects of drought spells and heatwaves on grapevine physiology and resulting harvest quality. This calls for the development of adequate systems to induce and manipulate the required stress, especially in open field trials where conditions are more difficult to control. We present a semi-controlled system for studying drought and heat stress in grapevine in the field.

Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition