Développement du concept d’Appellation d’Origine Contrôlée et d’Indication Géographique

Climate change and reduction of inputs are two major challenges for viticulture and oenology. With increasing temperature, wines become less acid and microbiologically less stable (1).

Climate is a pervasive factor in the success of all agricultural systems, influencing whether a crop is suitable to a given region, largely controlling crop production and quality

Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine’s capacity for consumption.

This study explores and analyzes the socio-environmental implications associated with the cultivation of the “brs-vitoria” table grape variety. Focusing on its adoption by farmers in the vale do submédio São Francisco region in Brazil, this study delves into the diverse impacts and changes brought about since its introduction, encompassing both the social and environmental dimensions of agricultural practices in the area. Embrapa, brazil’s federal agricultural research institution, encompasses a network of 43 thematic research centers spread across the nation.

The SCL laboratory in Bordeaux is one of the two official control laboratories for wine and wine products in france, under the authority of the ministry of finance and two of its general directorates: the DGCCRF (directorate general for competition, consumer affairs and fraud control) and the DGDDI (directorate general of customs and excise duties). In this capacity, it verifies the regulatory compliance of wines and investigates any possible falsifications or fraud. Steviol glycosides are natural sweeteners that are not authorized as additives in wine.