Aspects concernant les relations entre quelques composantes de la biomasse viticole, en fonction de l’offre des ressources écologiques

The global consumer demand for low or non-alcoholic wine is growing steadily in recent years, driven by health concerns, religious beliefs, and personal taste preferences etc.. Consequently, the removal of alcohol from wine can significantly alter its chemical and sensory properties, including color, aroma, and taste, which make a significant challenge for consumer to accept these products. Ethanol plays a crucial role in various chemical reactions and interactions that contribute to the development of wine’s characteristics.

In the concept of sustainable viticulture proposed by the OIV, it can be noted that enhancing terroir is also one measure of sustainability. Thus, the territorial approach may offer an interesting viewpoint from which to consider this issue in a multi-perspective way.

Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.

Candida zemplinina (synonym Starmerella bacillaris) is frequently isolated in grape must in different vitivinicultural areas. The enological significance of C. zemplinina strains used in combination with S. cerevisiae has been demonstrated, being wines produced by the above-mixed starter, characterized by higher amounts of glycerol and esters.

Downy and powdery mildew are major issues in grapevine cultivation, requiring many phytosanitary treatments to ensure yield and quality. Climatic changes are also challenging grape cultivation