{"id":35604,"date":"2018-11-16T08:33:21","date_gmt":"2018-11-16T07:33:21","guid":{"rendered":"https:\/\/www.slowfood.it\/slowine\/?p=35604"},"modified":"2018-11-20T08:59:22","modified_gmt":"2018-11-20T07:59:22","slug":"ripeness-is-not-all","status":"publish","type":"post","link":"https:\/\/www.slowfood.it\/slowine\/ripeness-is-not-all\/","title":{"rendered":"Ripeness is (not) all"},"content":{"rendered":"<p><a href=\"https:\/\/www.slowfood.it\/slowine\/assets\/2018\/11\/2santi.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-35605\" src=\"https:\/\/www.slowfood.it\/slowine\/assets\/2018\/11\/2santi.jpeg\" alt=\"\" width=\"275\" height=\"183\" \/><\/a>I degustatori pi\u00f9 sensibili si saranno certo accorti che i vini degli ultimi anni, di qualsiasi area e tipologia, denunciano uno sbilanciamento sempre pi\u00f9 evidente tra gradazione alcolica, alta, e maturit\u00e0 fenolica, vale a dire tannini sempre meno integrati nel corpo del vino. \u00c8 l\u2019effetto del cambiamento climatico.<\/p>\n<p>&nbsp;<\/p>\n<p>Un altro aspetto, forse meno lampante, \u00e8 che anche la concentrazione degli antociani, sostanze responsabili del colore del vino, si trova in difetto rispetto a un sempre maggiore incremento zuccherino. Per forza anche loro vivono sulla buccia dell\u2019acino. \u00c8 di qualche settimana fa, a proposito di questo argomento, la pubblicazione di un interessante articolo su infowine.com che potete leggere <a href=\"https:\/\/www.infowine.com\/it\/novita\/scoperti_i_processi_chiave_coinvolti_nello_squilibrio_tra_zuccheri_e_antociani_nell_uva_sc_17465.htm\">qui<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p>La rivista internet di viticoltura e enologia ha reso noto i risultati di una scoperta scientifica pubblicata da un gruppo di scienziati spagnoli. Prendo direttamente dal sito la questione. \u201c<em>Un gruppo di scienziati del CSIC (Consiglio Superiore per la Ricerca Scientifica spagnolo) ha scoperto i processi chiave coinvolti in questa perdita di colore in uno studio realizzato su uve rosse Tempranillo. I risultati, pubblicati sulla rivista Photosynthesis Research, mostrano che la fotosintesi, a partire dall\u2019allegagione, e la quantit\u00e0 di carbonio che importano le uve, dall\u2019invaiatura fino alla maturit\u00e0, sono processi chiave coinvolti nello squilibrio tra zuccheri e antociani.\u201d<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>E ancora \u201c<em>Finora, diversi gruppi di ricercatori hanno attribuito tutte queste modifiche all\u2019aumento della temperatura, senza considerare il contemporaneo incremento della concentrazione di anidride carbonica nell&#8217;atmosfera e della minore disponibilit\u00e0 di acqua nel terreno.\u201d<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>In poche parole tale scoperta sottolinea la necessit\u00e0 di considerare la viticoltura un sistema complesso, in relazione non solo con i fattori che influenzano direttamente la maturazione dell\u2019uva ma anche con quelli che ne determinano indirettamente lo sviluppo in un ambiente il pi\u00f9 possibile sano.<\/p>\n<p>&nbsp;<\/p>\n<p>Pu\u00f2 apparire, e forse lo \u00e8, un argomento estremamente tecnico. Ma in realt\u00e0 dovrebbe indurre tutti gli appassionati a pensare nuovamente la prospettiva con la quale si beve un bicchiere di vino, la cui qualit\u00e0 \u2013 ricordate la disarmonia iniziale tra tannini e grado alcolico \u2013 \u00e8 direttamente proporzionale alle azioni agricole volte al mantenimento attivo di fertilit\u00e0 del suolo, di un paesaggio e di un sistema ambientale il pi\u00f9 possibile integro e duraturo.<\/p>\n<p><em>Foto di copertina da vignetoduesanti.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I degustatori pi\u00f9 sensibili si saranno certo accorti che i vini degli ultimi anni, di qualsiasi area e tipologia, denunciano uno sbilanciamento sempre pi\u00f9 evidente tra gradazione alcolica, alta, e maturit\u00e0 fenolica, vale a dire tannini sempre meno integrati nel corpo del vino. \u00c8 l\u2019effetto del cambiamento climatico. &nbsp; Un altro aspetto, forse meno lampante, &hellip;<\/p>\n","protected":false},"author":919862,"featured_media":35605,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[41,1],"tags":[],"class_list":["post-35604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-parliamo-di"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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