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

The local wine as an area identified and recognized is a complex socio-historical reality that calls an effort of observation and theoretical reflection using various social sciences

Le système des appellations d’origine aux Etats-Unis était adopté en 1978 et est entré en vigueur en 1983. Jusqu’à présent, 146 aires viticoles avaient été établies dans 26 états.

Armenia, as one of the ancient centers of grapevine domestication, harbors a unique repository of genetic diversity in its indigenous and wild grapevine populations, highlighting a key role in the millennia-lasting history of grape cultivation in the Southern Caucasus (Margaryan et al., 2021).

Dans le cadre de TerclimPro 2025, Elisa Marguerit a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8387

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.