Développement de l’appareil végétatif et maturation du raisin sur quatre sols de Pomerol en 1995

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin

Franconia which is a “cool climate” winegrowing region is well known for its fruity white wines. The most common grape cultivars are Silvaner and Mueller-Thurgau.

Recently, foliar treatments with mineral-based compounds have shown positive effects on grapevine production by protecting grape from thermal excesses and reducing the decoupling between technological and phenolic maturity caused by climate change. Unraveling the effect of mineral particle applications on grape-associated microbes is pivotal for successful wine processing, due to the influence of the microbiota on wine composition and stability. To our knowledge, this is the first work that comprehensively studied the effects of kaolin and chabasite-rich zeolitites treatments on grape-related microorganisms (by real-time PCR quantification of total fungi, Hanseniospora uvarum, Metschnikowia pulcherrima, plant-associated bacteria and lactic acid bacteria), the expression of genes related to the flavonoid biosynthesis (PAL1, CHS1, F3H2, DFR, LDOX, UFGT, MYBA1, GST4, FLS4 genes) and the berry composition (°Brix, pH, acidity and anthocyanin concentrations) in cv. Sangiovese during ripening in two growing seasons (2019 and 2020).

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.

Among the many compounds in wine, condensed tannins play an important role in the organoleptic properties of the products; they are partly responsible for astringency, bitterness and also contribute to the color. This research work aims to study the oxidation state of these bio-heteropolymers which is an important lock in the analysis of processed products in order to better control their quality. Indeed, their identification remains at present a challenge because of the large heterogeneity of their degrees of polymerization (DP) based on 4 monomers (epicatechin, catechin, epigallocatechin, epicatechin-3-O-gallate) thus multiplying the number of oxidation products.