Évolutions qualitative et quantitative des flores microbiennes de moûts de pommes à cidre au cours de la fermentation: relations avec le terroir et la composition physico-chimique des fruits

Phenolic composition is essential to wine quality (Cleary et al., 2015; Bindon et al., 2020; Niimi et al., 2020) and its assessment is a strong industrial need to quality management.

The study of cultural practices to delay ripening and the characterization of their effect on wine composition is important in the mitigation of accelerated ripening caused by higher temperatures

The ecological conditions (climatic factors and soil) during the whole year, and especially before flowering and during the time of flowering, have a great influence on the functional ability of pollen, the pollination, the fecundation and the yielding potential of the cultivars of grapevine.

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.

Dans le vignoble champenois, le risque thermique associé au gel des bourgeons au printemps et en hiver est très mal connu et ne peut être envisagé qu’à l’échelle locale, en raison d’une variabilité spatiale forte. L’objectif de l’étude est d’appréhender ce risque de façon fiable et pluri locale en utilisant le réseau de stations météos récemment implanté.