La Région Délimitée du Douro et le Vin de Porto — un terroir historique —

Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles

Red grape pomace, a waste from wine production, can be valorised by extracting polyphenols, high-added value compounds used in cosmetics or oenology. For use at an industrial level, using green extraction techniques, pomace need to be stored before being processed. The aim of this study is to test various storage conditions in order to maintain high level of polyphenols over 180 days, while keeping storage cost economically interesting. In a first step, different storage conditions (ambient temperature or cooled (4°C) temperature, anaerobic (saturation with N2) or aerobic conditions, and addition of sulphur dioxide (SO2)) were compared on small samples (1 kg) packed in plastic pockets. The quality of storage was assessed by following the optical density of the pomace extract at 280 nm (DO 280 expressed as mg/l eq gallic acid), which is an indication of the amount of remaining extractable polyphenols.

A study of the physiological and agronomical behaviour of the vine (cv. Chasselas) was conducted between 2001 and 2003 by the Swiss Federal Research Station for Plant Production at Changins (Agroscope RAC Changins) on various wine-growing farms (terroirs) in the Canton of Vaud (Switzerland), as part of a study project on Vaudois

Climate change is having a significant impact on the wine industry through more regular drought conditions, fires, and heat events, leading to crop loss. Furthermore, these events can reduce overall quality of the fruit, even when crop yields are not impacted. Anthocyanins are considered one of the most important classes of compounds for red wine production and are known to be sensitive to vine water status and heat events.

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].