Quelles cibles moléculaires pourraient expliquer l’effet du terroir sur la composition des baies en sucres et acides?

INTRODUCTION: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining.

The wine industry is increasingly focused on carbon accounting due to consumer’s demand and the industry’s goal of reducing carbon emissions.

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values.

The production of fermented alcoholic beverages involves numerous processes in which microorganisms and enzymes convert components derived from the raw material into a wide range of compounds that affect the sensory characteristics of the resulting product. It is estimated that there may be as many as 800 to 1,000 such compounds in wine. These compounds belong to different chemical groups such as esters, alcohols, carboxylic acids, carbonyl compounds, polyphenols, sugars and many others.

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.