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

Les composés actifs du vin ont, jusqu’ici, peu fait l’objet d’études sur le temps long. Le développement de l’œnologie, de l’analyse des vins et, de manière concomitante, l’essor des règlementations vinicoles au XXe siècle révèlent pourtant au grand jour le poids de ces composés et leurs évolutions. Dans cette communication, nous souhaitons montrer comment l’acidité volatile des vins,

The study of the capacity to consume oxygen of the wines is an aspect of great interest since it allows to analyse their useful life.

Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium L. (“grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs.

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.