Program - Innovation and sustainability in Viticulture and Enology PhD Research school

Program:

Objective 1 (Precision Viticulture and Enology)

Viticulture part

Seminars (2 hours each between June and July 2022, 6 hours total)

• Spatial and temporal variability in vineyards: the concept and the opportunities (Poni)
• Different platforms for image acquisition, processing and mapping (Gatti)
• How to exploit precision viticulture outputs to increase vineyard efficiency and sustainability (Gatti)

Vineyard visit with practical demonstration of an unmanned aerial vehicle (drone) flight and subsequent map derivation (4 hours within July). Poni and Gatti

Vineyard visit in Piedmont (or Tuscany) for practical demonstration of selective mechanical harvesting and wine tasting (5 hours by mid October). Gatti and Frioni

Total: 15 hours

Fig. 1 An over-row mechanical harvester which, once fed with a vigor map, is able to separate grapes produced on high and low vigor zones (Photo by Matteo Gatti)	Figure 2. Proximal scanning for vigor assessment of two adjacent vineyard rows performed with the MECS-VINE sensor (TEAM- CasellaÒ). Photo by Matteo Gatti	Figure 3. View of a large vineyard showing, on the bottom right hand side, an area of notably high vigor (see the darker foliage) and on the top left-hand side an area of weaker vigor (pale green foliage). Photo by Matteo Gatti

 

Enology part

Seminars (between June and July 2022, 5 hours total)

• Optimization of oenological adjuvants to increase sustainability in winemaking. (Lambri e Gabrielli)
• The inspiring principles and sensory techniques optimized for wine analysis. (Lambri)

Visit and Experience at the Faculty cellar (OenoLab) with demonstration of operating machines for a precise management of winemaking processes (4 hours within July). (Gabrielli)

Visit and Experience at SensoryLab for the demonstration of sensory techniques (6 hours within October). (Lambri)

Total: 15 hours

 

Fig. 1 – Pictures showing SENSORY LAB at UNIVERSITA’ CATTOLICA SACRO CUORE – PIACENZA Laboratory for sensory analysis (compliant with ISO 8589:2007) to arrange any type of sensory test on foods and beverages in order also to link field and process variables with sensory acceptance.

 

Objective 2. Short-mid term adaption strategies to climate change in vineyards

Viticulture part

Seminars (2 hours each between October and November 2022, 6 hours total)

• Can biodiversity and biostimulants help in adapting to climate change? (Frioni)
• Piloting grapevine ripening into right directions under a global warming scenario (Poni
• Vineyard soil management: revolutionary techniques behind the door (Gatti)
   

Vineyard visit at Tenuta Pernice winery (Colli Piacentini) for appreciation of different innovative floor management practices and demonstration of mechanical sowing of a winter cover crop (4 hours within October). Frioni and Gatti

Total: 10 hours

 

Figure 4. Variable rate fertilizer machine (Casella CompanyÒ) starting to work in a vineyard. The equipment is able to dose the amount of released fertilizer according to the vine vigor level. Photo by Matteo Gatti	Figure 5. A new horizontal blade working on both the under-the trellis strips cutting, at about 5 cm depth, the roots of the weeds. The equipment is commercialized by Clemens	Figure 6. A FALCÒ machine operating, mid-May, in an interrow for a double operation: 1) cutting and chopping of the temporary winter crop (mixture of cereals and legumes) and 2) blowing of the grass residues under the row to form a permanent natural mulching. Photo by Matteo Gatti

 

Enology part

Seminars (between October and November 2022, 5 hours total)

• Winemaking techniques for extending wine resilience and shelf-life with discussion of some “case-studies”. (Lambri e Gabrielli)
• Guidelines, principles, needs and acceptance of innovative analytical techniques. (Gabrielli)

Winery visit in Piedmont or Franciacorta for practical demonstration of more sustainable and adapted winemaking (5 hours by mid-October). (Lambri e Gabrielli)

Total: 10 hours

 

Fig. 2 – Pictures showing OENOLAB at UNIVERSITA’ CATTOLICA SACRO CUORE – PIACENZA Small winery for experimental winemaking to evaluate any type of processing variable to achieve the precise enology framework.