Les sols du cru de Bonnezeaux, Thouarcé, Anjou, France

The viticulture of the Douro Delimited Region, one of the heirs of ancestral viticulture, traditionally empirical and of quality, while integrating modernity and contemporary tools, respects and has always present the principles on which it was developed.

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2].

Cet article propose la formalisation d’un modèle paramétrique pour représenter l’accumulation des sucres dans les baies de raisin durant la maturation. Le test de ce modèle sur des jeux de données réels a permis de valider l’approche proposée. Une seconde partie est axée sur l’adaptation de la méthode pour permettre la simulation du comportement du millésime en cours dès les premiers relevés de maturité. Ce travail possède de multiples applications dans le domaine de l’aide à la décision.

Oasis Norte’s vineyards of Mendoza Argentina have shaped along their existence, a characteristic landscape; this area is close to Mendoza City