Parcours de découverte des terroirs viticoles

Over the last decades, climate change and rising temperatures have impacted the wine industry. Wines from warm regions tend to have a higher pH and lower total acidity.

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.

Wineries may randomly reject fruit from vineyards near wild fires exposed to smoke. It is difficult to determine if fruit has been compromised in quality when exposed to smoke

The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g., sweet, dry/reinforced).

PR proteins can cause haze in wines, and the risk is to keep the wine unsold. Generally, in winemaking bentonite solves this problem by removing proteins, but it is not a renewable resource, has poor settling, which means difficulty in filtering after use and a considerable loss of wine, it is not a specific adsorbent and may reduce aromas and flavor compounds