The growth of Piedmontese wineries is closely linked to the introduction of innovative interventions aimed at improving the quality of wines. The achievement of high quality standards in wines is essential to the achievement of adequate compositional standards of the grapes. In the oenological process it is always essential to use quality grapes and, for cooperative wineries that vinify large quantities of mainly grapes from different origins, to have reliable and easy-to-use tools for evaluating the composition of the grapes upon receipt. Furthermore, the companies need to monitor the progress of the ripening of the grapes needs in the vineyard in order to identify the most suitable time to adopt the grape harvest.
This project intends to introduce new methods in the cellar for assessing the quality of red berried grapes, in particular Nebbiolo and Barbera which represent both qualitatively and quantitatively an important part of Piedmontese production.
This project aims to provide wineries with a tool that allows them to quantify the polyphenolic content of red berried grapes and to evaluate the quality of the composition of Nebbiolo grapes that also take into account the aromatic, to be used for the production of Barolo DOCG wines.
Secondly, it has the objective of achieving the conservation project of indices measured with rapid techniques for monitoring the progress of malolactic fermentation and during the oxidation reactions of wines during. The first phase of the work concerns the development of the control procedure, while the second part concerns the setting up of the monitoring system at the partner cellars of the project.
In summary, the objectives we set out to achieve are:
- development of an easy-to-execute method to evaluate the phenolic maturity data of red berried grapes to be used for the determination of the harvest and to evaluate the oenological potential of the grapes and plan the winemaking interventions.
- development of a method for controlling parameters associated with the progress of malo-lactic fermentation and the oxidation process to be used for quality control of red wines during storage.
- use of the methods at the partner companies of the project as part of their production processes.
- dissemination of the methodology at this third company through demonstration meetings on the use of detection tools and on the interpretation of the data collected.
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