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

The shelf life of food is defined as the period in which the product will remain safe, is certain to retain desired sensory, chemical, physical, and microbiological characteristics

Reduction of sulfur dioxide during winemaking is a request from the wine industry. To replace sulfur dioxide, various alternatives exist, including bioprotection by yeast inoculation. This practice consists in adding non-Saccharomyces yeasts directly on the grapes or must.

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile.

Aims: This review aims to (1) present the multiple interests of studying and depicting and climate spatial variability for vitivinicultural terroirs study; (2) explain the factors that affect climate spatial variability according to the spatial scale considered and (3) provide guidelines for climate zoning considering challenges linked to each methodology considered.

Grapevine response to water deficit has been extensively studied. Nevertheless, debate still exists regarding some physiology adoption under drought