In interaction with climate and genetic or human factors, the soil is a major component of the viticulture terroir. The mineral composition of the soil influences vine performance and wine sensory attributes. Among the elements that vines take from the soil, nitrogen is the one that has the strongest impact on vine physiology, vigor and grape composition. In addition to its major effect on primary metabolites in berries, nitrogen plays also a decisive role in the secondary metabolism, especially in the production of key compounds for berries quality, like volatile thiols, methoxypyrazines and glutathione (GSH).

Over the last few years, several tools have been developed to reduce the quantity of sulfites used during winemaking, including bioprotection. Although its effectiveness in preventing the development of spoilage microorganisms has been proven, few data are available on the impact of sulfite substitution by bioprotection on the final product. The objective of this study was therefore to characterize Chardonnay wines with the addition of sulfite or bioprotection in the pre-fermentation stage. The effects of both treatments on resulting matrices was evaluated at several scales: analysis of classical oenological parameters, antioxidant capacity, phenolic compounds, non-volatile metabolome and sensory profile.

The wine tourism industry has experienced significant transformation over the past years, accelerated by the COVID-19 pandemic.

In viticulture, climate change significantly impacts the plant’s development and the quality and characteristics of wines. These variations are often observed over short distances in a wine-growing region and are linked to local features (slope, soil, seasonal climate, etc.). The high spatial variability of climate caused by local factors is often of the same order or even higher than the temperature increase simulated by the different IPCC scenarios.

AIM: Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. . As a consequence, winemakers often use bentonite, a clay-based material that binds protein, to remove proteins and achieve protein stabilisation. However, removing bentonite from wine after treatment can result in a 3-10% loss of wine (1)…