Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

Background: Polyphenols extracted from skins and seeds showed different sensory attributes including astringency and bitterness. In previous studies, it has been demonstrated that extracts obtained either from skins or seeds interact differently with salivary proteins.

The jurist feels like an intruder when talking about terroirs. He looks at the press and tries to understand. We can read there about the cooking festival of May 30, 1996 which “..highlights products whose quality depends on a region”, that Camembert du pays d’Auge is the only one to be protected, I was thinking of camembert from Normandy, that 80% of Greek feta is made in the Netherlands, I thought it was in Denmark, and that the European Community protects geographical indications of IGP origin, probably a new category replacing the indications protected areas (1). I also learned that distributors are asking for more local products because “they come to confuse the cards in the part engaged with the big brands”. Carrefour has its “Terroirs and drawers”, Prisunic its “Vent d’Ouest”, Intermarché “Les bouquets du terroir”, Monoprix “Les terroirs de France” (2), Promodés and its brand “Reflets de France” for the “Continent” hypermarkets (3). At the same time it is asserted that “The term is a mere common noun. Unprotectable and therefore unprotected” (4).

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.

Grapevines are an important economic crop grown in temperate climates of both hemispheres characterized by short‐term heat spells and heat waves

Understanding the water-use responses of grapevines to increasing atmospheric carbon dioxide concentrations is mandatory when assessing the impact of climate change on viticulture as it is a critical part of the adaptation process.