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Utilizzo in vigneto di lieviti inattivi

Avere uve equilibrate sia dal punto di vista della maturazione tecnologica che fenolica ed aromatica rappresenta uno dei principali obbiettivi perseguiti da agronomi ed enologi per la produzione di vini di qualità.

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Bibliografia

Filippetti I. et al. (2017) Specific yeast derived foliar spray application affects anthocyanins gene expression and accumulation in Sangiovese cv. 68th ASEV National Conference. USA.

Filippetti, I., Movahed, N., Allegro, G., Valentini, G., Pastore, C., Colucci, E., Intrieri, C., 2015. Effect of post-veraison source limitation on the accumulation of sugar, anthocyanins and seed tannins in Vitis vinifera cv. Sangiovese berries. Aust. J. Grape Wine Res. 21, 90–100.

Gabler, F.M. et al. (2003). Correlations of morphological, anatomical, and chemical features of grape berries with resistance to Botrytis cinerea. Phytopathology 93:1263–1273.

Martinez De Toda, F., Sancha, J.C., Zheng, W., Balda, P., 2014. Leaf area reduction by trimming, a growing technique to restore the anthocyanins: sugars ratio decoupled by the warming climate. Vitis–J. Grapevine Res. 53, 189–192.

Mira de Orduña R. (2010) Climate change associated effects on grape and wine quality and production. Food Research International 43  1844–1855.

Paliotti A., Tombesi S., Frioni T., Famiani F., Silvestroni O., Bellincontro A., Poni S. (2014b). Late winter pruning as a tool to control vine yield and accumulation of soluble solids in Sangiovese grapevines. In: Proceeding of “Xth International Terroir congress 2014”, 7-10 July, Tokaj-Eger (Hungary), vol. 2, pp 213-215.

Palliotti, A., Panara, F., Silvestroni, O., Lanari, V., Sabbatini, P., Howell, G.S., Gatti, M., Poni, S., 2013. Influence of mechanical postveraison leaf removal apical to the cluster zone on delay of fruit ripening in Sangiovese (Vitis vinifera L.) grapevines. Aust. J. Grape Wine Res. 19, 369–377.

Palliotti, A., Tombesi, S., Silvestroni, O., Lanari, V., Gatti, M., Poni, S., (2014a). Changes in vineyard establishment and canopy management urged by earlier climate-related grape ripening. A review. Sci. Hortic. 178, 43–54.

Río Segade S. et al. (2016) Influence of specific inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability. Macrowine 2016; 180.

Sadras, V.O., Moran, M.A., 2012. Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet franc. Aust. J. Grape Wine Res. 18, 115–122.

Šuklje K. et al. (2016). Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma. Food Chemistry 197: 1073–1084.

Tomasi D. et al, (2016). L’uso di lieviti inattivati su vite migliora la qualità del vino. L’Informatore Agrario 22, 41-45

Tosi E. et al. (2017) Migliorare la maturazione aromatica e fenolica a partire dal vigneto. Il corriere vinicolo n.17: 33.

Villango Sz. et al. (2015) Enhancing phenolic maturity of Syrah with the application of a new foliar spray. South African Journal of Enology and Viticulture 36:304–315.

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