Characterization of vineyard sites for quality wine production using meteorological, soil chemical and physical data

La brise de mer est un facteur climatique important pour le zonage viticole des régions viticoles côtières car l’accélération du vent qui lui est associée l’après midi ainsi que l’augmentation de l’humidité relative et la réduction de la température concomitantes sont significatives pour le fonctionnement de la vigne et, par conséquent, la qualité du raisin et du vin

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.

This paper describes the first year results of a study that investigated the effects of altitude and related temperature parameters on the biosynthesis of aromas in the Italian cultivar Glera.

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.