Étude de la flore levurienne de différents terroirs alsaciens

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

Currently, the main demand in the global wine market relies on products with unique flavour profiles, character, and typicity, and the metabolism of yeasts greatly influences the organoleptic properties of wines. Therefore, the natural diversity of Saccharomyces strains rises in interest over the last decade, but a large part of this phenotypic diversity remains unexplored

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.

Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking operations. High errors in yield forecasting can be found in the wine industry, mainly due to the high spatial variability in vineyards, strong dependency on historical yield data, insufficient use of agroclimatic data and inadequate sampling methods

Swiss wine producers are faced to high production costs and low-priced wine imports.