Terroir 2006 banner
IVES 9 IVES Conference Series 9 Identification of the agronomical and landscape potentialities in Côtes du Rhône area (France)

Identification of the agronomical and landscape potentialities in Côtes du Rhône area (France)

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type : Poster

Citation

Related articles…

The importance of rural extension and advisory services to achieve a sustainable viticulture in a climate change scenario

A healthy and dynamic agricultural sector is an important foundation of rural development, generating strong bonds to other economic sectors.

H-NMR metabolic profiling of wines from three cultivars, three soil types and two contrasting vintages

Differences in wine flavour proceed primarily from grape quality. Environmental factors determined by the climate, soil and training systems modify many grape and wine quality traits. Metabolic profiling based on proton nuclear magnetic resonance (1H-NMR) spectra has been proved to be useful to study multifactorial effects of the vine environment on intricate grape quality traits. The capacity of this method to discriminate the environmental effects on wine has to be demonstrated.

Ultrasound and microwave techniques to accelerate the release of oak wood compounds in wine aging process

Aging process is an essential stage in the improvement of wine quality. This process is usually performed by contact with oak wood whose compounds are released and transferred to wine, acquiring typical aging bouquet. Although the use of oak chips is a practice generally accepted as alternative to barrels to shorten aging process, the application of emerging technologies is being unfolded to accelerate this stage.

Changing New Zealand climate equals a changing New Zealand terroir?

Changing New Zealand climate equals a changing New Zealand terroir

Proteomic and activity characterization of exocellular laccases from three Botrytis cinerea strains

Botrytis cinerea is a fungus that causes common infection in grapes and other fruits. In winemaking, its presence can be both considered desirable in the case of noble rot infection or undesirable when grey rot is developed. This fungus produces an extracellular enzyme known as laccase which is able to cause oxidation of phenolic compounds present in must and wine, causing most of the times a decrease in its quality and problems during the winemaking process [1]. Material and methods: Three B. cinerea strains (B0510, VA612 and RM344) were selected and grown in a liquid medium adapted from one previously described [2]. The enzyme was isolated by tangential ultrafiltration of the culture medium using a QuixStand system equipped with a 30 KDa filtration membrane.