Optimisation de la fertilisation du Cot sur le Causse de l’Appellation d’Origine Contrôlée Cahors

Polysaccharides and more specifically pectins, make up a significant portion of the cell wall material of the plant cells including the grapes. During the fruit ripening the associated softening is related to the breakdown of the cell wall polysaccharides. During this process, it is expected that polysaccharides that are soluble in red wine will be formed influencing its texture. Anthocyanins are responsible for the wine color and tannins for the astringency, body and bitterness of the wine. In the skins, these compounds are located in the cell vacuoles and the barrier that conditions their extractability is the skin cell wall that may determine the mechanical resistance, the texture and the ease of processing berries. The aim of this work was study the evolution of the polysaccharides and the anthocyanin and tannin extractability during the ripening period in Cabernet Sauvignon grapes, trying to correlate these variables.

Valpolicella is a famous Italian wine-producing region. Wines produced in its different sub-regions are believed to be aromatically different, as confirmed by recent studies in our laboratory. Aging is a very common practice in Valpolicella and it is required by the appellation regulation for periods up to four years require wines. The aim of this study was to investigate the evolution, during aging, of volatile chemical composition of Valpolicella wines obtained from grapes harvested in different sub-regions during different vintages.

Context and Purpose of the Study. In many countries, the preservation of grape varieties with heritage value is ensured by genebanks of outstanding significance, which allow for the study of these varieties and the assessment of their future roles in response to environmental, market, and social challenges.

Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry.

Context and purpose of the study. Fungus-resistant grape varieties (PIWIs) represent a significant advancement toward more environmentally sustainable viticulture.