Cinétique de développement de la Pourriture Noble dans différents terroirs des Coteaux du Layon : mise au point d’une méthodologie

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Despite its relevance for wine quality and stability, red wine colloids have not still been
sufficiently investigated, an occurrence due to the lack of suitable analytical techniques to study them as they are present in wine.

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.

Aims: Most consumer research about terroir has focused on wine, particularly with French or other European wine drinkers, rather than those in the Anglo-Saxon world. In Europe, whilst there is no agreement amongst consumers as to what terroir actually is, there is a general recognition of the word and an acceptance that it represents something important

Sauvignon blanc was first planted in Marlborough, New Zealand in the mid-1970s. Since that time, Marlborough has gained an international reputation by producing the definitive wine style of that grape variety.