Terroir 1996 banner
IVES 9 IVES Conference Series 9 Étude de la flore levurienne de différents terroirs alsaciens

Étude de la flore levurienne de différents terroirs alsaciens

Abstract

L’utilisation de levures sélectionnées est généralement considérée comme le moyen d’éviter les problèmes fermentaires. Néanmoins de nombreux viticulteurs pensent que ces levures sont à l’origine d’une standardisation des vins et militent pour le respect d’une flore indigène (Bourguignon, 1992). De nombreux travaux récents éclairent d’un jour nouveau le concept de flore indigène (Frezier et Dubourdieu, 1992 ; Versavaud et al., 1993 ; Delteil et al., 1996). Dans notre démarche de caractérisation des vignobles alsaciens, ce travail a pour objectifs de fournir des éléments de réponses à deux questions :
– Existe-t’il une flore levurienne “indigène” de Saccharomyces cerevisiae spécifique à chaque terroir ?
– Que devient cette flore au cours d’une vinification traditionnelle ?

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

J.L. LEGRAS, J.P. MEYER, E. LEGNAME, A. SCHAEFFER

INRA, Station de recherches Vigne et Vin, laboratoire d’Oenologie – IPV
8, rue Kleber B.P. 507, 68021 COLMAR Cedex

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Applications of Infrared Spectroscopy from laboratory to industry

The grape and wine industries have long sought rapid, reliable and cost-effective methods to screen and monitor all the stages of the winemaking process, which include grape ripening in the vineyard, harvest and grape reception at the weighbridge, the fermentation stage and the bottling of the final product.

Come proteggere un territorio viticolo: il punto di vista del giurista

La valanga di fango che si è abbattuta nel Salemitano e nell’Avellinese, provocando decine di vittime, è stata causata in larga misura dalle insufficienti opere idrauliche e dalla manca­ta manutenzione di antiquati canali idrici.

Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines

Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Influence of p-Coumaric Acid and Micronutrients on Growth and 4-Ethylphenol Production by Brettanomyces bruxellensis

The wine spoilage caused by Brettanomyces bruxellensis is one of the global concerns for winemakers. Detecting the presence of B. bruxellensis using routine laboratory culture techniques becomes challenging when cells enter the viable but not culturable (VBNC) state. This study aims to investigate the impact of p-coumaric acid (a volatile phenol precursor) and micronutrients on B. bruxellensis’ culturability, viability, and volatile phenol production under sulfite stress. In red wine, exposure to a high sulfite dose (100.00 mg L-1 potassium metabisulfite) resulted in immediate cell death, followed by a recovery of culturability after two weeks.