Étude de la flore levurienne de différents terroirs alsaciens

Initial results are presented of research into the relationship between climate variability and viticulture in New Zealand vineyards. Atmospheric modelling and analytical tools are being developed to improve adaptation of viticultural practices and grape varieties to current and future climate.

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).

Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential.

Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.