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

The management of yeast nutrition is an essential approach for a better control over wine fermentation process. Most of the researches on this subject in the last decades focused on nitrogen nutrition. However, vitamins, while being key compounds for yeast metabolism as co-factors for numerous enzymatic activities, were left mostly unexplored.

It is not easy at first sight to give an exhaustive definition of the notion of terroir as it can be simplified or complicated at will. Thus the vagueness that surrounds this concept leaves the door open to various interpretations of the terroir. These tend towards a questionable level of objectivity because the fields they explore are not sufficient to explain the notion on their own, constituting only part of a whole.

The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine, including color, astringency and bitterness.

New breeding techniques (NBTS) could play a significant role in the genetic improvement of grapevine by producing new grape varieties with improved quantitative and qualitative characteristics. However, the application of these new techniques faces some technical challenges. One of the challenges is the generation of embryogenic calluses, which are not only difficult to obtain but it is also difficult to maintain their competence during in vitro cultivation, and thus regenerate plants without defects.

Having the possibility to use a wide spectrum of elecromagnetic waves, dielectric spectroscopy is a technique commonly used for electrical characterization of dielectrics or that of materials with high energy storage capacity, just to name a few. Based on the electrical excitation of dipoles (polymer chains or molecules) or ions in relation to the characteristics of a weak external electric field, this method allows the measurement of the complex permittivity or impedance of polarizable materials, each component having a characteristic dipole moment.In recent years, the food industry has also benefited from the potential offered by this technique, whether for the evaluation of fruit quality or during the pasteurization of apple juice [1-3]. As the tests are fast and do not destroy the products, dielectric spectroscopy proved to be an experimental tool suitable for online measurements as well as long-term monitoring.