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

In a context of a sustainable viticulture, a new uprising strategy to improve grape and wine composition (or quality) is the exogenous application of plant activators(Gil-Muñoz et al., 2017)

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Cognac is a protected appellation of origin where world-famous brandies are produced. These brandies are obtained by the traditional double distillation of wines from Ugni blanc cultivar

The terroir concept is presented as the basis of the A.O.C system, in the french vineyards. The “Anjou terroirs” programme aims at bringing the necessary scientific basisfor a rational and reasoned exploitation of the terroir. lt must lead to finalizing a lighter, more relevant integrated method of characterisation wich could be generally applied.

AIM: Glutathione (GSH) is a powerful natural antioxidant, considered as a promising molecule against oxidative damage of aroma during winemaking and storage.