La perception des terroirs du vignoble des Coteaux du Layon

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Over the last decades, wine analysis has become an important analytical field, with emphasis placed on the development of new methodologies for characterization and elaboration control.

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades.