Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

Context and purpose of the study. Epidermal Patterning Factors are a family of small peptides that are highly conserved in the plant kingdom and are involved in several physiological and developmental processes.

Wine quality maintenance during the storage is a fundamental aspect for both wine producers and consumers. Nowadays, great attention has been given to the light effect

Effective control with fungicides is essential to protect grapevine from downy mildew, a devastating disease caused by the oomycete Plasmopara viticola. Managing this disease faces challenges in maintaining fungicide efficacy as the number of modes of action decreases and the risk of fungicide resistance increases. Long-term measures should address strains resistant to multiple modes of action, that can be selected by the repeated use of single-site fungicides. For these reasons, a precision management of the disease, that considers the selection of the best fungicide schedule according to the sensitivity profile of the pathogen population, is needed.

Most consumers enjoy wine in moderation, however, there remains a minority that may develop risky drinking habits, potentially harming themselves and those around them. For the last fifteen years, a prime objective of the wine in moderation programme has been to educate and empower the wine sector and now for the first time, a central education tool has been developed, integrating the topic of moderate consumption horizontally in all wine activities. The entire wine value chain – from the producer to the salesperson to the restaurant service staff – can contribute to reduce harmful consumption and encourage responsible drinking patterns.

Oenological tannins are products extracted from various botanical sources, such as mimosa,
acacia, oak gall, quebracho, chestnut and tara. The polyphenolic component is obtained through a solid-liquid extraction also using specific solvents, then removed by evaporation or freeze-drying. Tannins are employed in two phases of winemaking, during the pre-fermentative phase or during fining with different purposes such as modulate antioxidant activity, colour stabilization, bacteriostatic activity, protein stabilization and modulation of sensory properties. To date, the current regulatory framework is not very clear. In fact, the Codex Alimentarius classifies commercial tannins as “food additives” but also as
“processing aids”. The main distinction is that “additives” have a technological function in the final food, whereas “processing aids” do not. In this sense, oenological tannins, despite the technological treatments, could contain aromatic compounds of the botanical species they belong to and release them to the wine.