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

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Une étude a été menée pendant neuf ans sur deux vignes non-irriguées de Sauvignon blanc commercialisés, plantées à différentes localités (A et B) dans le district de Stellenbosch. Deux parcelles expérimentales, situées sur deux formations géologiques différentes, ont été identifiées au sein de chaque vignoble. A chaque localité une des

The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.

qNMR Metabolomic applied to wine offers many possibilities. The first application that is increasingly being studied is the authentication of wines through environmental factors such as geographical origin, grape variety or vintage (Gougeon et al., 2019).

Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times