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

Ethyl acetate (EtOAc) is the main ester present in all wines, generally produced by yeasts during alcoholic fermentation and sometimes by bacteria during barrel ageing. Its odor is characterized by solvent notes, which give wines their acescent note [1].

Analytical methods for dating wines often rely on assessing anthropogenic and cosmogenic radionuclides, including 14C and 137Cs [1,2].

The sustainability and authenticity of grape juice production have gained increasing attention, particularly regarding the environmental impact and health benefits of organic practices.

[English version below]

Les terroirs viticoles, et plus particulièrement ceux des vignobles AOC, sont aujourd’hui menacés par de multiples agressions. Ces territoires sont non seulement l’outil de production

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.