Incidence de la nature du sol et du cépage sur la maturation du raisin, à Saint Emilion, en 1995

The application of irrigation in vineyard cultivation continues to be a highly debated aspect in terms of the quantity and distribution of water throughout the vegetative growth period.

During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].

Several studies demonstrated how climate and soil may be key drivers of variability at different scales.

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines, using UHPLC-MS/MS in the MRM mode  and HPSEC.