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

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

g-Nonalactone has been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

[English version below]

On a étudié l’effet de l’orientation des rameaux sur les paramètres physiologiques, végétatifs et reproductif durant deux saisons de croissance (2002/2003 et 2003/2004) dans la région de Stellenbosch dans une vignoble du cépage Merlot sur 99R conduite en espalier et taillé à cordon coursonné. Les vignes étaient espacées 2.7 x 1.5 m.

Variations in average growing season and ripening season temperatures within the Walla Walla Valley American Viticultural Area are related to elevation and regional and local topography.

The identification and management of intra-vineyard variability are key to precision viticulture, and sensors have been proven to be highly efficient tools for detecting these variations.