Les activités peroxidasiques du raisin de quelques cépages de Roumanie

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance

Following the acquired awareness of the presence of ochratoxin A in grape derivatives, actions were undertaken to contain this contamination, and attempts were made to evaluate the presence of any other molecule belonging to this class.

Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.

Aim: A soil mapping methodology based on gamma-ray spectrometry and soil sampling has been applied for the first time in Burgundy. The purpose of this innovative high-resolution mapping is to delimit soil areas, to define elementary units of soil for terroir characterization and vineyard management. The added value of this integrated approach is a continuous geophysical mapping of the soil with an investigation depth of 60cm.

This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.