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

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

The growing demand for non-alcoholic wines, along with issues related to waste disposal and environmental pollution amid military conflicts, natural disasters, and industrial emissions, necessitates the implementation of environmentally sustainable technologies in the winemaking industry.

Context and purpose. Viticulture has exerted a profound influence on the landscape and biodiversity of numerous countries for centuries.

A 3-year study was conducted in the Vaud vineyard (Switzerland) to evaluate the effects of « terroir » on the ecophysiology and fruit compostion of Vitis vinifera L. cv.

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.