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

The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines,

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern. The new EU green deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral eu economy by 2050. The deal strongly encourages GHG reducing measures at local, national and european levels. The redwine project will demonstrate the technical, economic and environmental feasibility of reducing by, at least, 31% of the CO2 eq.

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.

Electrical Resistivity Tomography (ERT) measurements have been performed by the Wenner method on an experimental plot situated in Gaillac region.