Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Agronomical Practices on Skin Anthocyanin Profile of Nebbiolo Grapes
Silvia Guidoni, Alessandra Ferrandino and Vittorino Novello Am. J. Enol. Vitic. 59:1:22-29 (2008)
The influence of season and 50% cluster thinning (CT) and 50% leaf removal (LR) on skin anthocyanin profile was studied in cv. Nebbiolo in the Barbaresco wine production area (northwestern Italy). Climatic conditions over two years strongly interacted with treatments: 2000 was hot and rainy; 2001 was cooler and very dry. The leaf area/yield ratio value was higher in 2000 in response to good water availability, and it was optimal only in 2000 LR vines and in 2001 CT vines, which displayed the highest total soluble solid content at harvest. In comparison with control vines, anthocyanin concentration increased only in 2000 CT vines, even if final concentration was not significantly higher, because of its reduction before harvest. The 2001 drought reduced vine vegetative development, sugar production (–8.3%), and total anthocyanin concentration (–20.7%) in respect to 2000. Individual anthocyanin concentration varied as a consequence of chemical structure, canopy management practices, and seasonal climatic conditions. Thus, the peonidin-3-glucoside/malvidin-3-glucoside ratio varied on average from 1.9 in 2000 to 1.2 in 2001, and it was higher in treated vines than in control vines. Anthocyanin accumulation can be divided into two distinct phases: an initial phase of rapid increase influenced primarily by vine vegetative conditions and secondarily by cultural practices and a second "finishing" phase during which climatic conditions played a fundamental role. 3'-Substituted anthocyanin biosynthesis is likely more strongly influenced by climatic conditions and cultural practices than is 3',5'-substituted anthocyanin biosynthesis. (We recommend that you consult the full text of this article.)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.