Terroir 1996 banner
IVES 9 IVES Conference Series 9 Le pays du Brulhois

Le pays du Brulhois

Abstract

Depuis un an, nous essayons de mettre en place un projet de développement socio-économique et culturel d’une zone située essentiellement au sud de la Garonne et à cheval sur 3 départements (le Lot et Garonne, le Gers et le Tam et Garonne) et sur 2 régions (l’Aquitaine et Midi Pyrénées): le pays du Brulhois, “porte de la Gascogne”.

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

GHISLAINE BRIOU

Syndicat de défense des vins du Brulhois
32, avenue Jean Corvisard, 47520 Le passage

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Sensory and consumer perceptions, and consumption barriers of low and no-alcohol wines in Trentino/Alto Adige

The growing demand for non-alcoholic beverages, driven by health-conscious consumers and shifting social norms, has positioned dealcoholized wines as a promising alternative in the global beverage industry (Akhtar et al., 2025, in press; Kakroo, 2024).

Comportement phénologique et végétatif de la cv “Italia” en rapport an climat dans les deux zones typiques de viticulture de table en Sicile

Le travail a le but de contribuer à faire connaître l’influence du milieu, en particulier le climat, sur l’expression génétique de la variété Italia en Sicile.
L’etude a étè effectué durant six années, du 1992 au 1997

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

How do different oak treatment affect the sensory composition of Chenin blanc wines over time?

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

Biovi: a research program for reducing chemical input in vine and wine

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy