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

The main challenge faced by viticulture is to improve the quality of the wines, adapting them to the new consumer demands that demand wines with lower alcohol content and greater freshness. In the last 30 years, a clear modification has been observed in the composition of the grape due to climate change

Tutte le cantine possono aprirsi al pubblico? Evidentemente si, nessuno può impedire ad un produttore di accogliere i turisti.
Tutte le cantine possono far parte delle Strade del vino? No, perché la Strada del vino mette in gioco la reputazione della denominazione di origine alla quale è legata e le possibilità di sviluppo economico di un intero territorio.

​For several years, the chemistry of taste has aroused high interest both from academics and industrials. Plant kingdom is a rich and reliable source of new taste-active compounds. Many sweet, bitter or sour molecules have been identified in various plants [1]. They belong to diverse chemical families and their sensory properties are strongly affected by slight structural modifications. As a consequence, the investigation of natural taste-active products in a given matrix appears as a major challenge for chemists. Such studies are particularly relevant in oenology since they allow a better understanding of wine and spirit taste.

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].

Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction