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

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

The occurrence of aroma and macromolecule constituents in sparkling wines, directly influencing their organoleptic characteristics, is affected by several factors, including the grape cultivar, base-wine particularities, inoculated yeasts, the aging time, and winemaking practices [1].

In the context of sustainable viticulture that implements organic practices to maintain soil fertility, green manuring plays a crucial role due to its ability to stock carbon and nitrogen in soil while supporting biodiversity.

Climate strongly affects the geographical distribution of grape varieties, grapevine cultivation techniques and wine organoleptic properties.