Étude de l’adaptation des cépages Muscat à petits grains et Muscat d’Alexandrie dans l’A.O.C. Muscat de Rivesaltes

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation.

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.

Tartrates are salts of tartaric acid that occur naturally in wine and lead to sediments that cause consumers’ rejection. There are currently different treatments to prevent its occurrence, with cold stabilization being the most traditional and well-known method.

Weeds are undesirable plants in agroecosystems as they compete with the crop for essential resources such as light, water and nutrients, compromising the final yield and its quality.

This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.