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Facing climate change: effects of inactivated yeast extracts on the ripening of cv. Sangiovese

Chiara Pastore | DISTAL, Università di Bologna, Italy

45.00 (VAT incl.)

In recent years, ongoing climate change has increasingly led in the wine-growing areas of Emilia-Romagna to seasons characterized by ever higher maximum temperatures and frequent heat waves. The cv Sangiovese is very sensitive to high temperatures. If you are a subscriber, access the video directly from this link →

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11 minutes

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In recent years, ongoing climate change has increasingly led in the wine-growing areas of Emilia-Romagna to seasons characterized by ever higher maximum temperatures and frequent heat waves.

The cv Sangiovese is very sensitive to high temperatures as, in addition to excess in sugar content, the optimal accumulation of anthocyanins in this cv is closely related to temperatures below 30 – 35 °C.

For these reasons and since Sangiovese is a low anthocyanins cultivar, agronomic strategies are being evaluated to try to counter the thermal increase and to obtain good quality grapes.

Furthermore, it is interesting that it seems that the application of elicitors, molecules that are sprayed during ripening, can induce the synthesis of secondary metabolites in the plant, including anthocyanins.

The present research has therefore evaluated in the three-year period 2016-2018, the effect of the application of an inactivated yeast extract, on the ripening and on the accumulation of anthocyanins in Sangiovese through an integrated biochemical and molecular approach.

The product was applied twice during veraison and berries were collected to evaluate the must biochemical parameters, the concentration of anthocyanins and the expression of the genes involved in their synthesis and regulation.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).