Comportement de différents clones de Sauvignon blanc dans certains terroirs viticoles du Friuli-Venezia Giulia (Nord-Est de l’Italie)

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

Un grand nombre d’études ont été consacrées à l’évaluation quantitative des effets de climat sur la qualité des vignes, dans différents contextes climatiques. Généralement, la vocation viticole d’un terroire peut être étudiée par des approches mono ou multidisciplinaires.

Irrigation management is a critical aspect in grapevine cultivation to regularize grape production and quality in areas of clear water limitation.

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.