Clone performance under different environmental conditions in California

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Water deficits limit yields and this is one of the negative aspects of climate change. However, this applies particularly when emphasis is on biomass production (e.g. for crops like maize, wheat, etc.)

Context and purpose of the study. Climate change scenarios predict ever increasing frequency of drought events and coupled with disease outbreaks poses survival risks to perennial fruit crops such as grapevine.

En France, la filière A.O.C. cidricole emploie de plus en plus de levures initialement sélectionnées pour les fermentations des vins. Le risque d’une uniformisation organoleptique ou d’un marquage

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.