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

The study was performed in the summer of 2007, the point of confluence of a rather atypical vintage year in the area with abnormally low temperatures after a very humid spring

Dimethyl sulfide (DMS) is a low molecular weight sulfur compound produced in wine during aging by the chemical degradation of S-Methyl-L-methionine (SMM). Investigating the aromatic profile of Amarone commercial wines from different wineries, it was found that DMS presented a high variation in concentration across wine samples ranging from 2.88 to 64.34 μg/L, which potentially can

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy

The chemical composition and the sensory characteristics of wine result from dynamic interactions between several factors including grape variety, soil, viticultural techniques, climate conditions, yeasts metabolism, oenological approaches. Recently, Grigg et al.

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.