Elaboration des cartes conseils pour une gestion du terroir à l’échelle parcellaire: utilisation d’algorithmes bases sur des paramètres physiques du milieu naturel

Context and purpose of the study. Heatwaves have become more frequent and intense in several winegrowing regions.

Bentonite fining is commonly used in oenology to remove all or parts of white wine proteins, which are known to be involved in haze formation. This fining is effective, but has disadvantages: it is not selective, thus molecules responsible for aroma are also removed, it causes substantial volume losses, and finally it generates wastes. Over the last decades, the knowledge of wine proteins has increased: they have been identified, their structures are known, some of them have been crystallized.

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Depuis des siècles, la lavande est utilisée pour son parfum et pour ses vertus thérapeutiques naturelles.

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.