L’évolution des Appellations d’Origine aux Etats-Unis

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

The aroma of wine grapes is influenced by a complex metabolic network, with terroir factors, especially high temperatures, playing a critical role during berry development.

The metabolomics era started about 22 years ago, and wine was one of the first foodstuff subjects of analysis and investigation by this technique.

Aims: Forecasting the biomass allocation among source and sinks organs is crucial to better understand how grapevines control the distribution of acquired resources and has a great meaning in term of making decisions about agricultural practices in vineyards. Modelling plant growth and development is one of prediction approaches that play this role when it concerns growth rates in response to variation in environmental conditions

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.