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

Climate change poses a significant challenge for global viticulture, with growing evidence of its negative impact on thermal and hydric regimes, both of which are essential for the development of table grapes.

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].

The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

This study evaluates the effect of different oenological factors and natural mediators on the degradation of Ochratoxin A (OTA) using Botrytis cinerea laccase.