Bioprotection and oenological tannins association to protect Rosé wine color

Climate is clearly one of the most important factors in the success of all agricultural systems, influencing whether a crop is suitable to a given region, largely controlling crop production and quality, and ultimately driving economic sustainability. Today many assessments of a region’s climate comes from a combination of station and spatial climate data analyses that facilitate the evaluation of the general suitability for viticulture and potential wine styles, allows for comparisons between wine regions, and offers growers a measure of assessing appropriate cultivars and sites.

Levels of esters derived from substituted acids increase during the first years of aging and some of them are strongly involved in red wine fruity aromatic expression.

NIR spectroscopy has widely been tested in viticulture as powerful alternative to traditional analytical methods in the field of quality evaluation. NIR instruments have been used for assessing must and wine quality features in several works, but little information regarding their application on whole berries for polyphenol determination is available.

This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed.

L’identification des produits par le nom de la ville, de la région, de la province d’origine d’un produit tend aujourd’hui à se développer partout dans le monde et notamment dans le secteur agro-alimentaire, mais aussi dans les secteurs des produits artisanaux.