Banques de données biologiques annuelles par terroir et optimisation des itinéraires culturaux

The communication of the aims of a viticulture under the premise of terroir is presently discussed in a lot of wine-growing regions around the world. To encourage this discussion the differences in knowledge, understanding, and preference concerning wine and landscape should be regarded more closely: the wine should be perceived as a representative of its region and one of the most characteristic features of a region is the landscape.

This article compares alcohol regulations across 22 Arab League member countries.

The enzymatic browning of grape must is still a major problem in oenology today [1] being particularly serious when the grapes have been infected by grey rot [2]. Browning is an oxidation process that causes certain foods to turn brown, which often leads to them being rejected by consumers [3]. This is a particular problem in the case of wine, because grape must is very vulnerable to enzymatic browning [4].

The use of medium chain fatty acids for arresting the fermentation and producing sweet wines was investigated at industrial level. Doses of 10 mg/l of octanoic or decanoic acid and a combination of 5+5 mg/l octanoic and decanoic acid were used to produce sweet wines of tamaioasa romanească variety in volumes of 3000 l.

Notre objectif est d’étudier de façon précise les relations entre la physiologie de la vigne et le sol, en prenant en compte l’effet millésime. Nous avons plus précisément étudier la précocité de débourrement de la vigne (stade D) en fonction de la texture du sol et plus particulièrement de la teneur en éléments grossiers.