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

Grape pomace is the main byproduct generated during wine production and is primarily composed of skins and seeds, which are obtained after the pressing stage [1]. This byproduct retains a significant amount of nutrients, such as fiber, phenolic compounds, unsaturated fatty acids, vitamins, and minerals.

Characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables. METHODS: As many as 31 diverse grape lots of Tempranillo Tinto and Garnacha Tinta from three different regions were harvested. Grapes were destemmed and macerated in 15% of ethanol for one week and extracts were submitted to solid phase extraction. The recovered polyphenolic fraction was reconstituted in wine model and characterized by a panel of 21 wine experts employing a list of 23 taste and mouthfeel-related attributes following a rate-k-attributes methodology. RESULTS: Six significant attributes among the 31 samples differed based on ANOVA results: “dry”, “coarse”, “bitter”, “dry on tongue”, “sticky” and “watery”. PCA with VARIMAX algorithm was calculated.

In the current climatic context, with milder winters leading to earlier budburst in most wine regions, vines are exposed to the risk of spring frosts for a longer period. Depending on the year, frost can lead to yield losses of between 20 and 100 %, jeopardizing the economic survival of wine estates. In addition, by destroying young shoots, spring frosts can impact the following season’s production, by reducing the number of canes available for pruning, for example. Late pruning is one method to combat spring frosts.

Le terroir viticole, qui est la base de la délimitation des aires d’Appellation d’Origine Contrôlée, est une notion complexe dans laquelle sont en interaction la vigne, les facteurs naturels tels que le sol, le climat, ainsi que le facteur humain à travers les pratiques des viticulteurs. Le terroir conditionne la composition des raisins et ainsi la qualité et la typicité des vins qui en sont issus.

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.