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

Far from complicated discussions on the relevant way to define « terroir », this article deals with the social perception that French young adults (aged from 18 to 30) have of this concept and the way it can help them to become wine consumers.

Phenolic compounds are very important in crop plants and have been the subject of a large number of studies. Three main reasons can be cited for optimizing the level of phenolic compounds in crop plants: their physiological role in plants, their technological significance for food processing, and their nutritional characteristics1 Indeed, an enormous diversity of phenolic antioxidants is found in fruits and vegetables, and their presence and roles can be affected or modified by several pre- and postharvest cultural practices and/or food processing technologies (Ruiz-García et al. 2012, Goldman et al. 1999, Tudela et al. 2002). In winegrapes, the technological importance of phenolic compounds, mainly flavonoids, is well-known.

Grapevine Vitis vinifera L. is a leader perennial crops for the Republic of Georgia, the South Caucasus. This is a region where the first wine making practice was initiated 8.000 years ago (McGovern et al. 2017) and a spot of grape domestication. The country of Georgia holds 525 local and more than 60 breeding varieties – they are preserved in 9 field collections inside the country.The list of recommended wine cultivars contains 34 names, including 27 old autochthonous varieties and covering 94% of the country’s vineyards.

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.