Caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie)

The oenological potential of grapes at harvest depends on a combination of the major components of Terroir: the climate, the soil, the plant material, the training system and the crop management.

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].