Terroir et marché des A.O.C

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

In the last few decades, minor vine genotypes traditionally cultivated on the Mount Etna slopes, have attracted the interest of both researchers and vine growers, as they offer an interesting oenological profile.

Certain grape varieties contain negligible levels of isobutyl methoxypyrazine (IBMP) in grapes. However, it has long been known that grape stems

Grapevines are cultivated on 6 out of 7 continents, roughly between latitudes 4° and 56° in the Northern Hemisphere and between 6° and 42° in the Southern Hemisphere across a large diversity of climates (oceanic, warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates).