Zonage vitivinicole: recherches et considérations initiales sur une proposition de “nouvelle” méthodologie d'”évaluation de la qualité” du produit tel qu’élément base pour le zonage aussi

A fair and sustainable society, with a modern, resource-efficient and competitive economy cannot be achieved without a workforce to support it.

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Organic viticulture requires copper based treatments for bunch protection even though an intensive employment is no longer admitted because of its low leaching and phytotoxicity in the soil. UE Reg. 1981/2018 set copper employment to 4 kg/ha for year or 28 during 7 years with an absolute level allowed of 6 Kg/ha although those limits were decreased frequently.

Ochratoxin A (OTA) is a mycotoxin produced by several filamentous fungi infecting grape bunches (Penicillium and Aspergillus spp.), this toxin pass to must when grapes are crushed and later it is found in wine. Following the evaluations of the toxicity of OTA, European Commission Regulations have been promulgated introducing upper limits for OTA concentrations in various commodities (cereals, cereal products, dried vine fruit, coffee, wine, grape juice, baby foods and dietary foods for special medical purposes).

Hydroxytyrosol (HT) is a bioactive phenolic compound with antioxidant activity. Yeast synthetise tyrosol from tyrosine by the Ehrlich pathway which is subsequently hydroxylated to HT. The aim of the present work is to develop and validate an UHPLC–HRMS method to assess the metabolites involved in this pathway as well as to screen Spanish commercial wines for HT bioactive compound.