Interactions « Terroir x Vigne » : facteurs de maîtrise du micro-environnement et de la physiologie de la plante en rapport avec le niveau de maturité et les éléments de typicité

Phenology scales widely adopted by viticulturists (i.e., BBCH or modified E-L systems) are classification tools that describe seasonal and precisely recognized stages of fruit growth and development based on specific descriptors such as visual/physical traits or easy-to-measure compositional parameters.

La pratique de la délimitation des aires des Appellations d’Origine Contrôlées françaises découle de la définition de la notion de terroir en Appellation

The poster presents the results of the 3rd year of activity of the project “Characterization of the wine productions of the italian regions. The DOC wine Colli Piacentini Gutturnio”.

Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. Polyphenols are expected to be responsible of several health benefits attributed to kombucha consumption, among other metabolites. This study investigated the impact of tea infusion time and of kombucha “fermentation”, on total phenolic content,