Caractérisation et gestion de la maturation par terroir en Champagne

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

La composition du raisin de la variété Muscat d’Alexandrie a été étudiée dans trois terroirs différents au Nord-Est de la Tunisie (RafRaf, Baddar et Kelibia).
Des échantillons de raisins ont été récoltés à maturité industrielle durant les saisons 2001 et 2002 dans les trois régions citées. Les paramètres pomologiques (poids moyen de la grappe et de la baie) et physico-chimiques

Tannins are chemically diverse polyphenols contributing to important sensory attributes of food and beverages. In wine, their structure and quantity depend on several factors, such as the grape variety, climate, soil, viticultural and enological practices and the wine-aging process.

During wine conservation in a bottle, the control of oxygen transfer from the outside environment to the wine inside the bottle is a key parameter that determines the wine quality. Many other factors can also influence the evolution of wine during postbottling aging,

Most of the rootstocks used in viticulture today are partly resistant against grape phylloxera (Daktulosphaira vitifoliae Fitch) and host phylloxera on the root system without conspicuous negative impacts on fruit production).