Recherche de relations entre terroir et caractéristiques sensorielles des eaux-de-vie de Cognac

This article compares alcohol regulations across 22 Arab League member countries.

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

Mannoproteins are polysaccharides released by Saccharomyces cerevisiae yeast during alcoholic fermentation or by enzymatic action during aging on yeast lees (autolysis). These molecules play a major role in wine characteristics processing, namely, in the tartaric stabilization and protein haze prevention; moreover, they improve color stability and reduce astringency.

The Occitanie Region is the first vine-growing area in France: 270 000 hectares of vineyard and an annual production of 15 million hectoliters. Its annual income reaches 1 900 million euros, of which 900 million euros in export.The vine and wine sector is facing many issues: inputs reduction, adaptation to climate change, maintaining the production competitiveness, digital tools integration in production and transformation processes, and the production of quality wines meeting the consumer demand.