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

Pilzwiderstandsfähige (PIWI) are disease resistant Vitis vinifera interspecific hybrid varieties that are receiving increasing attention for ability to ripen in cool climates and their resistance to grapevine fungal diseases. Wines produced from these varieties have not been characterized, especially regarding their macromolecular composition. This study characterised and quantified colloid-forming molecules (proteins, polysaccharides and phenolics) of red PIWI wines produced in the UK. METHODS: In 2019 6 wines were made from the PIWI varieties Rondo, Cabernet Jura, Cabernet Cortis, Cabernet Noir, Regent and Cabertin grown at the Plumpton Rock Lodge Vineyard in Sussex (UK) and harvested at similar level of maturity (TSS, pH and TA). All juice was chaptalized to the same potential alcohol of 12%. Small scale winemaking (1L) was performed in quadruplicate using Bodum® coffee plungers to manage maceration [1]. Residual sugar content, pH, and titratable acidity were monitored during fermentation. For finished wines, the protein and polysaccharide content was measured by HPLC-SEC [2], while the total phenolic content was assessed using the Folin-Ciocalteau method [3]. The protein profile of the wines was further investigated by SDS-PAGE [4]. RESULTS: Fermentations (n=24) were all carried out to completion within 8 days.

Italy, like all the major vine-growing and wine-producing countries, has experienced a decline in wine export volumes in recent years.

Winemaking is a globally significant industry in the field of food technology (218 mhL of wine estimated for 2024 harvest) [1], which activity produces tons of by-products annually, including pomace (pulp, stems, seeds, skins), lees, organic acids, CO2, and water [2].

Rare Earth Elements (REEs) include 15 lanthanides, yttrium and scandium. Their occurrence in soil and plants seems to be closely tied to the geological composition of the underlying mother rock, to the physical and chemical properties of the soil and to the specific ability of the plant to take up and accumulate these microelements.

Grape breeding for resistance to fungal diseases is today very dynamic throughout the world notably in France. New varieties are obtained by hybridization between susceptible varieties of the vitis vinifera species and resistant genotypes, with breeding programs generally lasting between 15 and 25 years and resulting in the registration of a few new varieties. Though these varieties can provide several benefits and can be planted by winegrowers, they are not always systematically adopted.