The Spoke 7 of the Ecosystem i-NEST, under the leadership of the Department of Biotechnology of University of Verona, is organizing the International Scientific Congress GreenWINE in collaboration with VINIDEA. The congress was held in Verona (Italy) from 19 to 20 May 2025.
DOI of the book :
10.58233/greenwine2025
Chitosan is a natural polymeric saccharide admitted by EU since 2011 for must and wine clarification, the reduction of some contaminants (e.g. ochratoxin A) and to prevent the development of wine microbialspoilage due to lactic acid bacteria or Dekkera/Brettanomyces yeasts.
The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.
Disease-resistant hybrid grape cultivars (DRHGCs) are hybrids of Vitis vinifera varieties with other Vitis species, and they are endowed with greater resistance to specific fungal diseases, enabling a potential reduction in the application of pesticides in the vineyard.
The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.
The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO 624-2022).
The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).
The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.
The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g., sweet, dry/reinforced).
Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.
The combination of Torulaspora delbrueckii and Saccharomyces cerevisiae in co-inoculation and sequential inoculation in winemaking was investigated as an innovative strategy to increase the aromatic profile of wines like Verdeca and Nero di Troia wines, two traditional varieties from south-eastern Italy (Apulia Region).