Caractérisation et gestion de la maturation par terroir en Champagne

The study of the capacity to consume oxygen of the wines is an aspect of great interest since it allows to analyse their useful life.

Climate change is having an ever-increasing impact on the physico-chemical composition of grapes, with ever-lower acidity and higher sugar levels.

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

Context and purpose of the study – Viticulture faces significant challenges due to climate change, with increased frequency of extreme weather events impacting grapevine growth, grape quality, and wine production.

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).