Effet terroir et arômes des muscats

Specific inactivated yeast derivatives (SYDs) from S. cerevisiae are obtained through thermal, mechanical, and enzymatic processes and are used to enhance wine quality.

Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.

The main objective of this paper is to establish considerable differences between wines from three wine areas or terroir, made with cv Torrontes Riojano.

Irrigation of vineyards is a matter of controversial arguments at areas of high quality wine production. Besides, the effects of the water in the plant are closer related to the water availability than to the irrigation regime.

Disease resistant grapevine varieties (PIWI) are increasingly important for sustainable wine production, yet the impact of different yeasts on their wine profiles remains poorly studied. In this study, nine white interspecies varieties (i.e., caladris blanc, fleurtai, hibernal, johanniter, muscaris, sauvignon kretos, soreli, souvignier gris, and voltis) grown at the faculty of agriculture, university of Zagreb (Croatia) were vinified with three different saccharomyces cerevisiae yeasts (control strain, zymaflore x5, and zymaflore xarom).