La hiérarchisation des Coteaux du Languedoc: une application concrète du zonage vitivinicole

One on three cases of cancer is associated with lifestyle and nutritional patterns, and the excessive intake of alcoholic beverages is a well established risk factor. Moderate drinking has been associated with reduced or increased risk of various types of cancer, but the clinical relevance of the risk rates has not been evaluated in ad hoc prospective investigations.

From a chemical composition point of view, wine is the result of complex interplays between environmental, genetic and human factors. The notion of terroir in viticulture involves the vine and its environment, including phenology, geography, geology, pedology and local climate of a vineyard, along with human inputs.

Introduction: Major depressive disorder is associated with abnormalities in the brain and the immune system. Chronic stress in animals showed that epigenetic and inflammatory mechanisms play important roles in mediating resilience and susceptibility to depression.

Italy is a rich hub of viticultural biodiversity harboring hundreds of indigenous grape varieties that have adapted over centuries to the diverse climatic and geographic conditions of its regions. Preserving this biodiversity is essential for maintaining a diversified genetic pool, crucial for addressing future challenges such as climate change and emerging plant diseases. Rising temperatures, precipitation pattern variations, and extreme weather events can affect grape ripening, crop quality, and contribute to disease development. Integrated disease management necessitates exploration of novel strategies. Biotechnologies emerge as a significant player in tackling modern viticulture challenges.

Wine aroma represents one of the most important quality parameter and it is influenced by various factors (viticulture and vinification techniques, climate or storage conditions etc.). Wines produced from conventionally and ecologically grown grapes of same variety have different chemical composition and aroma profile [1]. Aroma profile of wine can be also influenced by additional treatment of wine, such as concentration of wine by reverse osmosis (RO). Reverse osmosis represents a pressure-driven membrane separation technique that separates the initial wine on the retentate or concentrate that is retained on the membrane, and permeate that passes through it [2]. Wine permeate usually containes water, ethanol, acetic acid and several low molecular weight compounds that can pass through the membrane. This property enables the use of reverse osmosis membranes for wine concentration, partial dealcoholization, acetic acid or aroma correction [3,4].