Caratterizzazione vitivinicola delle "Terre del Piacenziano" ricomprese nella zona D.O.C. "Colli Piacentini" attraverso l'analisi sensoriale dei vini prodotti.

Alberto Vercesi; Silvia Civardi; Matteo Gatti; Maurizio Zamboni; Gianluca Raineri

Caratterizzazione vitivinicola delle "Terre del Piacenziano" ricomprese nella zona D.O.C. "Colli Piacentini" attraverso l'analisi sensoriale dei vini prodotti.

Translated title of the contribution: [Autom. eng. transl.] Wine characterization of the "Terre del Piacenziano" included in the DOC area "Colli Piacentini" through the sensorial analysis of the wines produced.

Alberto Vercesi, Silvia Civardi, Matteo Gatti, Maurizio Zamboni, Gianluca Raineri

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

ABSTRACT: The particular soils of the of the Piacenziano Geologic Reserve are internationally recognized with the name “Piacenziano” (medium Pliocene, between 3.6 and 2.6 million years ago). The structured sensory analysis of the wines of the Piacenziano has shown, mainly for the Monterosso white wine, the most important sensorial descriptors and the significative differences of the sensory profile with the other wines produced in the zone.

Translated title of the contribution	[Autom. eng. transl.] Wine characterization of the "Terre del Piacenziano" included in the DOC area "Colli Piacentini" through the sensorial analysis of the wines produced.
Original language	Italian
Title of host publication	Proceedings VIII International Congress Terroir
Pages	60-65
Number of pages	6
Publication status	Published - 2010
Event	VIII International Congress Terroir - Soave - VR Duration: 14 Jun 2010 → 18 Jan 2011

Conference

Conference	VIII International Congress Terroir
City	Soave - VR
Period	14/6/10 → 18/1/11

Keywords

Grapevine
analisi sensoriale
sensory analysis
terroir
viticoltura

Cite this

@inproceedings{bd330b65d8eb4daba361dce93b6f47ae,

title = "Caratterizzazione vitivinicola delle {"}Terre del Piacenziano{"} ricomprese nella zona D.O.C. {"}Colli Piacentini{"} attraverso l'analisi sensoriale dei vini prodotti.",

abstract = "ABSTRACT: The particular soils of the of the Piacenziano Geologic Reserve are internationally recognized with the name “Piacenziano” (medium Pliocene, between 3.6 and 2.6 million years ago). The structured sensory analysis of the wines of the Piacenziano has shown, mainly for the Monterosso white wine, the most important sensorial descriptors and the significative differences of the sensory profile with the other wines produced in the zone.",

keywords = "Grapevine, analisi sensoriale, sensory analysis, terroir, viticoltura, Grapevine, analisi sensoriale, sensory analysis, terroir, viticoltura",

author = "Alberto Vercesi and Silvia Civardi and Matteo Gatti and Maurizio Zamboni and Gianluca Raineri",

year = "2010",

language = "Italian",

isbn = "978-88-97081-05-0",

pages = "60--65",

booktitle = "Proceedings VIII International Congress Terroir",

note = "VIII International Congress Terroir ; Conference date: 14-06-2010 Through 18-01-2011",

}

Caratterizzazione vitivinicola delle "Terre del Piacenziano" ricomprese nella zona D.O.C. "Colli Piacentini" attraverso l'analisi sensoriale dei vini prodotti. / Vercesi, Alberto; Civardi, Silvia; Gatti, Matteo et al.
Proceedings VIII International Congress Terroir. 2010. p. 60-65.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

TY - GEN

T1 - Caratterizzazione vitivinicola delle "Terre del Piacenziano" ricomprese nella zona D.O.C. "Colli Piacentini" attraverso l'analisi sensoriale dei vini prodotti.

AU - Vercesi, Alberto

AU - Civardi, Silvia

AU - Gatti, Matteo

AU - Zamboni, Maurizio

AU - Raineri, Gianluca

PY - 2010

Y1 - 2010

N2 - ABSTRACT: The particular soils of the of the Piacenziano Geologic Reserve are internationally recognized with the name “Piacenziano” (medium Pliocene, between 3.6 and 2.6 million years ago). The structured sensory analysis of the wines of the Piacenziano has shown, mainly for the Monterosso white wine, the most important sensorial descriptors and the significative differences of the sensory profile with the other wines produced in the zone.

AB - ABSTRACT: The particular soils of the of the Piacenziano Geologic Reserve are internationally recognized with the name “Piacenziano” (medium Pliocene, between 3.6 and 2.6 million years ago). The structured sensory analysis of the wines of the Piacenziano has shown, mainly for the Monterosso white wine, the most important sensorial descriptors and the significative differences of the sensory profile with the other wines produced in the zone.

KW - Grapevine

KW - analisi sensoriale

KW - sensory analysis

KW - terroir

KW - viticoltura

KW - Grapevine

KW - analisi sensoriale

KW - sensory analysis

KW - terroir

KW - viticoltura

UR - http://hdl.handle.net/10807/12284

M3 - Contributo a convegno

SN - 978-88-97081-05-0

SP - 60

EP - 65

BT - Proceedings VIII International Congress Terroir

T2 - VIII International Congress Terroir

Y2 - 14 June 2010 through 18 January 2011

ER -

Caratterizzazione vitivinicola delle "Terre del Piacenziano" ricomprese nella zona D.O.C. "Colli Piacentini" attraverso l'analisi sensoriale dei vini prodotti.

Abstract

Conference

Keywords

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