Le pays du Brulhois

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides, proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality. Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant, and antihypertensive potentials. However, the peptides detected in wine can be influenced by the interaction between yeasts and grape components.

Astringency is one of the leading quality factors in red wines.

La producción vitícola es el resultado de una serie de factores influyentes (variedad, patron) dentro de un medio ecológico­-climatico-edafico, en el que se interactua por medio de técnicas de cultivo adecuadas.

Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.

Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete.