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

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern. The new EU Green Deal aims t0 achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral EU economy by 2050. The deal strongly encourages GHG reducing measures at local, national and European levels. The REDWine project will demonstrate the technical, economic and environmental feasibility of reducing by, at least, 31% of the CO2 eq. emissions produced in the winery industry value chain by utilizing biogenic fermentation CO2 for microalgae biomass production

Irrigation is an essential tool for grape production, especially where rainfall does not meet the optimal water requirements needed to achieve yield and quality targets. Increased evaporative demand of grapevines due to changing climate conditions, and a growing awareness for sustainable farming, require the improvement of irrigation techniques to maximize water use efficiency, i.e. using less water to achieve the same yields or the same water but larger yields. In this study, the performance of Cabernet Sauvignon vines was compared under three irrigation techniques: conventional aboveground drip irrigation, subsurface irrigation installed directly under the vine row, and partial rootzone drying in which two subsurface lines were buried in the middle of the two interrow spacings on each side of the vine row with irrigation alternated between the two lines based on soil moisture content.

The Demarcated Douro Region (DDR) dates from 1756, when it was recognized as one of the first demarcated regions in the world. The DDR economic activities fit the terroir model and are based on wine and tourism.

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).