We analyze the effects of climate (temperature and pluviometry) on the phenologic stages of the vine (débourrement, flowering, ripening and grape harvest). We rebuilt time series starting from the beginning of the XIXth century for the Medoc and the area of Bordeaux, data very seldom mobilized by researchers.

The hill Somló looks like a huge island wich jumps out of the see, a few kilometers away from the slope of Bakony highland and on the edge of the Hungarian small plane.

Les composés actifs du vin ont, jusqu’ici, peu fait l’objet d’études sur le temps long. Le développement de l’œnologie, de l’analyse des vins et, de manière concomitante, l’essor des règlementations vinicoles au XXe siècle révèlent pourtant au grand jour le poids de ces composés et leurs évolutions. Dans cette communication, nous souhaitons montrer comment l’acidité volatile des vins,

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna