Caractérisation et gestion de la maturation par terroir en Champagne

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.

The author presents the geographical position of Romania as a vine-growing European country and analyses its relief and climate as factors of paramount importance for vine-growing environments. The climatogram system and the oenoclimatic aptitude index are applied in an analysis of the climatic characteristics of the Romanian vine-growing reg ions.

Ce document présente la situation viticole des appellations d’origine en Argentine, Brésil, Chili et Uruguay.
L’étude s’est restreinte uniquement à ces 4 pays, bien qu’il en existe d’autres avec une production viticole d’une certaine importance.

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).