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

In a situation of uncertainty towards the overall effect of climate change and the reduction of pestice utilization on quality, the wine sector needs to maintain the profitability of producers, which inexorably depends on ensuring the quality of grapes and wines. Among the various alternatives that can be adopted, hybrid varieties carrying resistance genes are currently gaining the attention of researchers and producers. Some of them are already a reality and are included in the national catalogue of some countries, selected by research institutes all over Europe.

The production of red sparkling wines is lower in Spain in comparison with the winemaking of white or rosé sparkling wines. In red sparkling wine processing it is essential to obtain suitable base wines that should have moderate alcohol content, high acidity, good color values, an adequate mouth-feel and a sweet tannin. Grapes for sparkling wine production have to be harvested at low maturity stages, with lower alcohol contents and higher acidities, which will that the phenolic maturity of the grapes is also low, showing green tannins. This paper analyses different treatments in order to minimize these inconveniences: cold maceration-prefermentation and delestage to elaborate the grapes with lower maturity, must nanofiltration, and the partial osmosis of the wines made from grapes with an adequate maturity degree.

the aim of this study was the optimization and validation of a robust and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines

Climate is one of the main conditioning factors of winemaking. In this context, bioclimatic indices are a useful zoning tool, allowing the description of the suitability of a particular region

Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions.