Étude de la flore levurienne de différents terroirs alsaciens

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.

Grapevine downy mildew, caused by the oomycete Plasmopara viticola, is responsible for significant economic losses each year and for a large proportion of the fungicides used in viticulture.

The aim of this work was to study the trapping capacity of four polyaniline polymers towards phenolic compounds in wine-like model solutions. METHODS: The model wine solution was composed of 12% (v/v) and 4 g/L of tartaric acid adjusted to pH = 3.6. A series of centrifuge tubes (15 mL) were filled with 10 mL of model solution enriched with 50 mg/L of five phenolic compounds (i.e., Gallic acid, caffeic acid, (+)-catechin, (-)-epicatechin, and rutin), and treated with different doses of PANI polymer (i.e., 0, 2, 4 and 8 g/L). After the addition of the polymer, the samples were stirred using a platform shaker at room temperature (20 ºC) for 2, 8, 16 and 24 h. All treatments included three replications.

Context and purpose of the study. Rising temperatures and prolonged heat accelerate berry sugar accumulation in advance of the accumulation of compounds responsible for aroma, colour and mouthfeel.

Definitions of terroir elude consistent agreement. As defined geographical space the common denominators of its conceptualization include natural and cultural elements of life