Fast, and full microbiological wine analysis using triple cellular staining.

The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. Among the resistance strategies, one could be the formation of biofilm, a lifestyle known to enhance persistence of microorganisms. In this study, we propose to characterize biofilm of B. bruxellensis in wine, especially through several microscopic analyses.

Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content.

Row orientation and canopy management are essential for high quality grapevine production. Microclimatic conditions of the leaves and fruits can be influenced by the canopy geometry. Remote sensing is a very promising tool to describe vegetative growth and physiological behavior of vineyards. However, the correlation between remotely sensed data and in situ field measurements has been described scarcely in the scientific literature so far. The aim of the study was to correlate remotely sensed data obtained with Unmanned Aerial Vehicle (UAV) with in situ field measurements to describe canopy structure.

This study evaluates the effect of different oenological factors and natural mediators on the degradation of Ochratoxin A (OTA) using Botrytis cinerea laccase.

Determining the age of a vineyard is essential for understanding its influence on wine quality and characteristics.