Matériel végétal et valorisation des terroirs viticoles

Supercritical carbon dioxide (sc-CO2) extraction is an environmentally friendly technology employed for bioactive compounds recovery from various natural sources and biomasses. The advantages of sc-co2 extraction include its selectivity, relatively mild operating conditions, which minimize the degradation of sensitive compounds, and the absence of potentially harmful organic solvents.

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming

Acidity adjustments are key to microbial control, sensory quality and wine longevity. Acidification with cation exchange resins -in acid cycle- offers the possibility to reduce the pH by exchanging wine cations, such as potassium (K+), for hydrogen ions (H+). During the exchange process, the removal of potassium and calcium ions contributes to limiting the formation of tartrate salts, thus offering an alternative solution to conventional methods for tartrate stability. Moreover, the reduction of wine pH and the removal of metals catalyzers (e.g. iron) could positively impact the wine’s oxidative stability. Therefore, the aims of this work were (a) to optimize the ion exchange process by testing different volumes and concentrations of sulfuric acid (H2SO4) during the acid cycle, (b) evaluate the effects of the ion exchange process on the formation of tartrate salts, and (c) analyze the oxidative stability of the treated wines.

We propose here a brand new large routine microbiological analysis method intended for oenology, in flow cytometry, using high performance equipment and triple selective cell staining, activated by fluorescence. The results and practical applications of the method are presented: Brettanomyces (Dekkera) Monitoring, fermentations monitoring, bottling and enological practices monitoring.The method allow a complete new microbiological tool for wine industry.The method has been accredited ISO 17025 in our laboratories.

Deficit irrigation is a viticultural practice often applied to improve the phenolic composition of red grapes and wines. However, the impact of this practice on grape terpenes – key aromatics for several grapes and wines – remains largely unknown. This study investigated the impact of deficit irrigation strategies on free and glycosylated terpenes in Gewürztraminer grapes. In a field study conducted in Oliver, BC, in 2016, 2017, and 2018, deficit irrigation regimes were applied to Gewürztraminer vines at different developmental stages (pre-veraison = Early Deficit, ED; post-veraison = Late Deficit, LD; throughout the season = Prolonged Deficit, PD). A well-irrigated control (CN) treatment was also established.