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IVES 9 IVES Conference Series 9 Quelles cibles moléculaires pourraient expliquer l’effet du terroir sur la composition des baies en sucres et acides?

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


Le manque de connaissances concernant la physiologie de la maturation du raisin a longtemps interdit d’interpréter l’effet du terroir ou du millésime sur la qualité des vendanges en termes moléculaires. L’hypothèse selon laquelle c’est la perméabilité membranaire qui contrôlerait le sens comme l’intensité du stockage des acides est pourtant déjà ancienne (1). L’étude du transport des acides organiques et de son coût énergétique permet d’avancer certaines hypothèses concemant les sites potentiels de la régulation du contenu en sucres et acides du raisin sous l’effet de paramètres environnementaux.


Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster



Institut Supérieur de la Vigne et du Vin, INRA-IPV, Unité de Recherches de Biochimie Métabolique et Technologie
2, place Viala, 34060 Montpellier Cedex 01


IVES Conference Series | Terroir 1996


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