Proposal of a procedure for sensory characterisation of wines from different subareas of a same D.O.C. (V.Q.P.R.D.)

La région viticole de Mendoza est la principale zone vitivinicole d’Argentine qui se compose de 3 oasis (Nord, Valle de Uco, Sud). La première zone vitivinicole, située dans l’oasis Nord, est composée par les département de Luján de Cuyo et Maipu. C’est la zone de production la plus ancienne et la plus reconnue pour la qualité de sa production. Ce travail se porte plus particulièrement sur le département de Luján de Cuyo qui constitue le lieu traditionnel de production du Malbec argertin. Ce travail propose de caractériser les terroirs et de mettre en avant leurs typicités.

The European Green Deal, a concept of the European Commission, aims at the reduction of pesticides in EU agriculture for 2030 by 50%. Viticulture uses the largest amounts of fungicides in the EU

Characteristics related to the climate and the soil of Montefalco in the centre of Italy have been defined in order to evaluate their influence on the red cv.

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

Proteins play a significant role in the colloidal stability and clarity of white wines [1]. However, under conditions of high temperatures during storage or transportation, the proteins themselves can self-aggregate into light-dispersing particles causing the so-called protein haze [2]. Formation of these unattractive precipitates in bottled wine is a common defect of commercial wines, making them unacceptable for sale [3]. Previous studies identified the presence of phenolic compounds in the natural precipitate of white wine [4], contributing to the hypothesis that these compounds could be involved in the mechanism of protein haze formation.