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

Aim: Through machine-learning modelling of plant water status from environmental characteristics, this work aims to develop a model able to predict grape phenolic composition in space and time to guide selective harvest decisions at the estate scale.

Concepts such as typicality are difficult to demonstrate using the limited set of samples that can be subjected to sensory evaluation. This is due both to the complexity of the concept and to the limitations of traditional sensory evaluation (number of samples per session, panel fatigue, the need for multiple sessions and methods, etc.). On the other hand, there is a large amount of data already available, accumulated through many years of consistent evaluation. These data are held in repositories (such as Platter’s Wine Guide in the case of South Africa Wine, wineonaplatter.com) and in technical notes provided by the producers.

Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.

Rotundone, the pepper aroma compound, has been detected in wines made from a large number of grape varieties. However, given the fact that analyzed wines were sourced from different winegrowing regions and seasons, made using different winemaking techniques and at different scales, it remains difficult to assess the real variety potential to produce rotundone.

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.