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

The Institut Français De La Vigne Et Du Vin (IFV) is conducting many experiments on innovative winegrowing practices, which are emerging in companies in the sector, or which are still at the R&D stage for agricultural suppliers. The purpose of these practices may be to reduce environmental impact, to adapt vineyards to climate change, or to achieve other technical, economic or social aims. Whatever the objective, it is necessary to verify the relevance of these new practices, and in particular their environmental relevance, i.e. That at the very least, the changes in practices do not increase the environmental impact of the technical itineraries.

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.

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

In the present study, the optimal conditions of grape (Vitis vinifera cv ‘Barbera’) cell cultures in batch and fed-batch bioreactor processes were studied to specifically improve the production of mono-glucosylated stilbenes.

Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.