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

The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.

One of the major issues for wine production in Australia is the management and eradication of powdery and downy mildews and the associated yield losses they present, costing Australian grape growers upwards of AUD$160M per annum [1].

A work involving the finding, the description and the recovery of old grapevine varieties from the north and north east of Spain was begun in the CSIC in the year 1987.

Context and purpose of the study. Modern conventional agriculture, including viticulture, relies greatly on the use of chemical inputs, especially synthetic pesticides.

Light is responsible for adverse reactions in wine including the formation of unpleasant flavors, loss of vitamins or photodegradation of anthocyanins. Among them, the riboflavin degradation leads to the formation of undesirable volatile compounds, known as light-struck taste. These photo-chemical reactions could be avoided by simply using opaque packaging. However, most rosé wines are kept in transparent bottles due to different commercial reasons. Some agri-food waste extracts have been studied for their photoprotective action which turn to be highly correlated with phenolic content [1].