Temperature variability inside a wine production area and its effect on vine phenology and grape ripening. An example from the Saint-Emilion-Pomerol

The aim of this work was to determine the reaction products of bisulfite with grape seed flavanols and changes therein over different storage conditions in a model wine

In recent years, a pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in long aged red Bordeaux wines (Lisanti et al., 2021, Picard et al., 2016; Picard et al., 2017). These compounds were found to play a key role in the so-called “ageing bouquet”, that can be defined as “the homogeneous, harmonious flavour resulting from the complex transformation process in wine during bottle storage” (Picard et al., 2015). Moreover the minty-fresh sensory dimension in fine aged red wines plays an important role in typicity judgement by wine professionals (Picard et al., 2015).

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

The timing of phenology is critical if grape quality potential is to be optimized. Phenological process based models are used to predict phenology. In this study, three different models

Grapevines interact with the climate (aboveground) and the soil (belowground), affecting the characteristics of winegrapes produced. These interactions are impacted by climate change, the erosion of biodiversity, and losses of soil organic matter (SOM).