Caractérisation et gestion de la maturation par terroir en Champagne

The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

The main objective is to unravel the yeast biosynthetic pathways for MEL, SER and HT by using the respective labelled amino acids precursors: 15N2-L tryptophan and 13C-tyrosine.
The alcoholic fermentation experiments are performed with two different commercial
S cereviseae yeasts using synthetic must with the addition of the labelled compounds and the bioactive compounds were followed during the fermentation process. Six biological replicates of the fermentations were considered. MEL, SER and HT were analysed by UHPLC coupled to High Resolution Mass Spectrometry (HRMS). Accurate mass determination allowed to unequivocally distinguishing labelled and unlabelled compounds.

Les indices bioclimatiques constituent un bon outil pour piloter le développement vitivinicole dans une région précise

La recherche, conduite en 2002, a envisagé l’estimation, a priori, de l’effet du changement mesoclimatique sur le potentiel qualitatif de la région viticole de la Serra Gaúcha (Vallée du Rio das Antas) – Brésil, en fonction de la construction de 3 usines hydroélectriques.