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

Significant increases in anthropogenic carbon dioxide (CO2) emissions due to combustion of fossil fuels and intensive land management practices that release CO2 into the atmosphere have resulted in higher air temperatures due to the greenhouse effect.

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

There is a high demand in the wine industry for analytical methods able to provide useful information to support the decision-making process in the vineyard and in the winery. Ideally these methods should be rapid (e.g.

The results of experimental studies of the method based on the usage of ethyl alcohol as an internal standard for the direct determination of volatile compounds in wines and others alcohol contained products are presented. The method was validated in terms of precision, accuracy, limits of detection and quantification (lod and loq), linearity, and robustness.

Mediterranean vineyards have been traditionally grown under rainfed conditions, but in recent decades the irrigated area has increased significantly, seeking to minimize the adverse effects of severe water stress on grape quality and yield. Given the large area occupied by vineyards, and the increasing scarcity of water resources, it is necessary to develop strategies for the optimization and efficient use of water to reduce the risk of its overexploitation. The present study aims at valorizing previous knowledge generated in different research projects by means of a meta-analysis of the effects of water status management on vineyard performance.