Les activités peroxidasiques du raisin de quelques cépages de Roumanie

The winery and distilling spirits industry generate a remarkable amount of by-products and wasted, that are not properly managed, posing socioeconomic problems and environmental risks, due to its seasonal and polluting characteristics.

OTA occurrence in wine is well-documented, with higher levels typically found in red (< 0.01-7.63 μg/l), followed by rose (0.01-2.40 μg/l) and white wine (<0.01-1.72 μg/l). Incidence rates are nOTAble, with studies showing OTA present in 53% of 521 red wines, 69% of 98 rose, and 61% of 301 white wines analysed. In europe, wine is estimated to be the second source of OTA intake after cereals. Since 2006, the maximum allowable limit for OTA in wine is 2 μg/l, according to regulation (ec) no. 1881/2006.

Although the ripening process of grapevine berries is well-documented at the vineyard level, pinpointing distinct developmental stages remains challenging. The asynchronous development of berries results in dynamic biases and metabolic chimerism. It is thus crucial to consider individual berries separately and resynchronize their internal clock for deciphering physiological changes throughout development. Given the importance of grape composition in wine quality, we aimed at measuring developmental changes in the metabolome of Syrah single berries from anthesis to over-ripening, without a priori preconceived.

Nearly one third of the Herault vineyard (south of France) is planted on soils very sensitive to water runoff and erosion

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.