italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Enhancing minor cultivars in a context of climate change
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Enhancing minor cultivars in a context of climate change

Tommaso Frioni, DI.PRO.VE.S., Università Cattolica del Sacro Cuore di Piacenza

The session "Broadening and improving varietal biodiversity in the "Colli Piacentini" wine district"  of the ENOFORUM 2019 congress was dedicated to the presentation of the progress and results of the first 2 years of the ValorinVitis project. The Catholic University of Piacenza presented its work on the enhancement of the vine varieties of the territory. Dr. Tommaso Frioni explained the potential of some of our varieties such as Melara and Santa Maria, and how the cultivation at higher altitudes of the varieties sensitive to summer heat as the Ortrugo can lead to more balanced wines, better suited to the demand of the current market.

As part of Action 2 of the three-year innovation project ValorInVitis (measure 16.1 of RDP 2014-2020 Emilia-Romagna), it was possible to intensify experimental activities at the vineyard-collection planted in 2003 at the winery 'Mossi 1558'. The evaluation of more than 30 grape varieties in the collection takes into consideration both the phenological and the vegetative-productive performance of the genotypes, and the quality and oenological aptitude of the grapes evaluated also in relation to absolutely innovative analytical techniques.

 

Published on 08/23/2019
Pictures
Item available in italiano
    • Enhancing minor cultivars in a context of climate change
    • fjrigjwwe9r1video:descrizione
Related sheets
    What is the microbiologial action of fumaric acid?
    Video Extract from Pierre Louis Teissedre's presentation at Enoforum
    What alternatives for wine acidity do we have in the frame of climate change? Fumaric acid is already used for pH adjustments both in must and in wine in USA and New Zealand, but what is the microb...
    Published on:11/05/2023
    Counteract ripening advancement and asynchrony
    Video extract from "Designing and managing a sustainable vineyard in a climate change scenario"
    While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change:...
    Published on:10/24/2023
    Oxido-reduction mechanisms and their implication on wine aroma of special wines
    Video Extract from Philippe Darriet's presentation at Macrowine
    There are specific families of volatile compounds that are formed during initial grape overripening (with shrivelling/dehydration): furanones, lactones and other odorants too.
    Published on:10/18/2023
    Optimum and defected bottle aging
    Video extract from "Wine longevity and shelf-life"
    When we are talking about shelf-life, we can consider both optimum bottle aging conditions (synonym to wine oxidative stability) and defected bottle aging. What are the threee stages of optimum bot...
    Published on:10/10/2023
    Mercaptans: nature, origin and evolution of these reduction compounds
    Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
    Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
    Published on:09/26/2023
    Procedure of vinification for a "low sulfite" white without MLF
    Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
    Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
    Published on:09/19/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,6875