Techniques of delimitation in France

AIM: Firm tissues of grapes and yeast are the major sources of lipids in wine.

Ground water in the interior valleys of California is contaminated with nitrates derived from agricultural activities, primarily the over-fertilization of crops.

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

The correlations between vine water deficit cumulated over the ripening period of grapes, assessed by ΔC13 in must sugar, and the main analytic variables of grapes are significant. As a result ΔC13 is a useful tool in zoning homogeneous areas according to their technological qualities when harvesting.

Prefermentation steps of white winemaking are very important for controlling the stability and the sensory attributes of wines. Usually musts are clarified by cold settling to prevent the start of the fermentation, before racking big lees and thus limiting the appearance of vegetable or reduction off flavour while favouring an aromatic expression with low turbidity. Besides, to reach the protein stability, some white wines further require a bentonite fining, sometimes associated with negative effects on the sensory quality. This study aims to know the impact of musts heating after pressing on a Chardonnay wine in northern conditions by comparison with a classic cold racking of the must.