Essai de maîtrise optimisée de la vigueur de deux clones de chenin sur schistes verts du carbonifère en zone A.O.C. Coteaux du Layon

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Candida zemplinina (synonym Starmerella bacillaris) is frequently isolated in grape must in different vitivinicultural areas. The enological significance of C. zemplinina strains used in combination with S. cerevisiae has been demonstrated, being wines produced by the above-mixed starter, characterized by higher amounts of glycerol and esters.

The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines.

Each grape cultivar is composed of a population of individuals that are genetically different. Clonal selection has allowed the purification and improvement of the global quality

Swiss wine producers are faced to high production costs and low-priced wine imports.