La valorisation des Terroirs Viticoles par les Indications géographiques et les appellations d’origine

Œnococcus oeni is a wine-associated lactic acid bacterium performs the malolactic fermentation, which improves the taste and aromatic complexity of many wine.

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Context and purpose of the study. Current remote sensing strategies rely heavily on reflectance data and energy balance modelling using thermal imagery to estimate crop water use and stress.

Grapevine is one of the world’s most important cultivated plants, domesticated from the wild vine over 11,000 years ago. The fungi associated with it are doubtless as old as the plant itself. Despite their co-evolution with the vine over the centuries, it was only with the invention of the microscope in the seventeenth century that fungi started to be recognised.

Situated at the beginning of the 20th century on the territory of the Chablis municipality, delimited according to specialists of the time to plots of “kimmeridgian” origin, the vineyard producing Chablis