Dipartimento di Scienze dei Sistemi Colturali, Forestali e dell'Ambiente ISHS FRUIT SECTION Grape Working Group International Workshop on Advances in Grapevine and Wine Research Venosa (Italy),   September 15 - 17, 2005

Prof. Vitale Nuzzo

Assistant Professor: Viticulture
Convener
Dipartimento di Scienze dei Sistemi Colturali, Forestali e dell'Ambiente
mobile Ph   +39 3293606254
office Ph   +39 0971 205263
scrivi al Prof. Nuzzo

Welcome

The area where this workshop will be held was part of the ancient ‘Enotria’ region, i.e. the land of wine. In recent years, this area has become increasingly important for winemaking, both nationally and internationally. The best known wine produced in Basilicata is Aglianico, a premium red wine produced primarily in the Vulture area of Basilicata. The name Aglianico is believed to come from Ellenico - the Italian word for Hellenic – indicating that the origin of Aglianico grape is probably Greek. Aglianico and several other regional wines have received increasing attention from viticulturists and wine connoisseurs around the world. To maintain a high level of quality innovative research on grape and wine production and quality is indispensable in the changing and competitive global market.

The aim of this workshop is to offer an international forum for sharing state-of-the-art technical and scientific information among researches, grape producers and the wine industry at large. Internationally-known experts will present the most recent research findings in all aspects of viticulture and enology, with a focus on grapes and wines from the Mediterranean Basin. The workshop will have a multidisciplinary approach, and will be aimed at increasing the quality of grape and wine, and at enhancing consumer satisfaction and appreciation of the great wines of Southern Italy and the entire Mediterranean Basin.

Vitale Nuzzo

The keynote themes for Symposium are:

• Viticulture and grape quality (local varieties, ecophysiology, environment, integrating production methods and techniques, organic production, crop load, maturity indices … )

• Wine microorganisms (ecology, physiology, metabolism, adaptation…).

• Vinification and sensorial analysis (advances in winemaking operations, wine chemistry, sensory analysis, biologically active grape and wine components, wine and health …)