L’Appellation d’Origine Contrôlée « Huile Essentielle de Lavande de Haute Provence »

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.

In recent years, consumer awareness for consuming healthy and environmental sustainability products has considerably increased [1]. In an ever-changing and highly competitive environment such as the wine sector, production of wines without sulfites, or biodynamic, organic or vegan wines, has experienced an important increase to meet the new needs of consumers [2,3]. Beyond these categories of regulated products, a new concept has emerged: natural wines (NW), for which there is not an established definition or legal regulation. Rather, producers have a personal idea of naturalness under the premise of applying minimal intervention from grape to wine production [4]. In this context, it is hypothesized that self-defined natural wines are different from conventional wines (CW) in their sensory and chemical profile. The predicament of natural wine is based on anecdotic declarations and assumes that minimal intervention guarantees the production of wines with organoleptic properties able to express the “terroir” and thus promote wine diversity, plurality and sensory typicity against the risk of standardization of CW.

Noble rot sweet wines are reputed wines, traditionally elaborated according to a singular vinification process involving the harvesting of overripe grapes under the action of the ascomycete fungus Botrytis cinerea.

Warming trends over the winegrowing regions lead to an advance of grapevine phenology, diminution of yield and increased sugar content and must pH with a lower polyphenol content, especially anthocyanins. Canopy management practices are applied to control the source sink balance and improve the cluster microclimate to enhance berry composition. We hyphothesized that an early leaf removal might promote a delayed ripening through severe defoliation after fruitset; whereas, a late leaf removal at mid-ripening would reduce sugar accumulation.

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...