Extreme canopy management for vineyard adaptation to climate change: is it a good idea?

Biomass accumulation in yeast has been studied in this work in terms of their role in fermentation processes. So, biotin is involved in many reactions and nitrogen metabolism disorders

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%.

The characterization of « the soil effect » in vine growing is often limited to the description of the physical components of the terroir. Many works were done in this direction and corresponded to geological, pedological or agronomical approaches. However, if the physical environment influences the vine and its grapes, its effect becomes limited at the scale of exploitation. Thus, it could be important to consider how the viticulturist « translated » the potential.

The Fresh Mushroom Off-Flavor (FMOff) is a concerning undesirable aroma in wine specific of certain vintages, characterized by a typical button mushroom aroma. The appearance of this off-flavor is linked to the presence of certain fungus on the grape [1-3].

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.