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

Started in 1994, this project intends to explain quality of grapes and wines using data of soil, climate and vineyard that are currently used in field trials.

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes

The measurement of carbon isotopic discrimination of musts (δ13C) at harvest is an integrated assessment of water status during ripening of grapevine. It is an alternative to traditional measurements of water status in the field, which is crucial for understanding spatial variability of plant physiology at the vineyard scale, proven useful for delineation of management zones in precision viticulture. The aim of this work was to attune the method for the first time to California conditions across a range of areas and cultivars with different hydric behavior, and to evaluate its efficiency in delineating management zones for selective harvest in commercial vineyards.

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment.

Climate change is increasing crop evapotranspiration and reducing water availability, especially in the Mediterranean area.