Etude préliminaire des influences pédoclimatiques sur les caractéristiques quali-quantitatives du cépage aglianico dans une zone de la province de benevento-ltalie

L’identification des produits par le nom de la ville, de la région, de la province d’origine d’un produit tend aujourd’hui à se développer partout dans le monde et notamment dans le secteur agro-alimentaire, mais aussi dans les secteurs des produits artisanaux.

Vers la fin du XX siècle, la vitiviniculture argentine a subi une profonde transformation qualitative atteignant toute la filière. L’analyse de l’évolution de la superficie des vignobles, l’élaboration des vins, la consommation et les exportations, permet de mettre en évidence ces changements. Dans ce contexte, l’origine apparaît comme un outil de force, d’expansion et de succès sur les marchés.

Sémillon is a cultivated grape variety known for contributing to dry and sweet white wine production. However, only seven approved clones have been officially recognized in France[1]. In this study, we aimed to characterize the genetic diversity and metabolomic profiles of a Sémillon clonal population, shedding light on the potential variations within this important grape variety.

Climate change constitutes an enormous challenge for humankind and for all human activities, viticulture not being an exception. Long-term strategic changes are probably needed the most, but growers also need to deal with short-term changes: summers that are getting progressively warmer, earlier harvest dates and higher pH in musts and wines. In the last 10-15 years, a relevant corpus of research is being developed worldwide in order to evaluate to which extent extreme canopy management operations, aimed at reducing leaf area and, thus, limiting the source to sink ratio, could be useful to delay ripening. Although extreme canopy management can result in relevant delays in harvest dates, longer term studies, as well as detailed analysis of their implications on carbohydrate reserves, bud fertility and future yield are desirable before these practices can be recommended.

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.