Anthocyanin and trans-resveratrol accumulation is associated with abscisic acid and methyl jasmonicanthocyanin and trans-resveratrol accumulation is acid in berry skin of vitis vinifera L. Cvs. Malbec, Bonarda, Syrah, Cabernet sauvignon, and Pinot noir

Eugenol has been identified as a quality marker in armagnac white spirits. In particular, those produced from the Baco blanc variety, the only hybrid variety authorised in a French PDO, bred since 1898 from noah (vitis labrusca x v.riparia) and folle blanche (v. Vinifera). The varietal compound of Baco blanc, eugenol has many original properties.

Sulphur dioxide (SO2) seems indispensable in winemaking because of its properties. However, a current increasing concern about its allergies effects in food product has addressed the international research efforts on its replacement. This supposes a sufficient knowledge of its properties and conditions of use. Several studies compared SO2 properties against new alternatives that are supposed to overcome SO2 disadvantages. Firstly, the state of art on SO2 wine replacements is revised, and secondly, the last promising results using natural enriched polyphenol extracts are shown.

Nutrient availability – nitrogen, lipids, vitamins or oxygen – has a major impact on the kinetics of winemaking fermentations. Nitrogen is usually the growth-limiting nutrient and its availability determines the fermentation rate, and therefore the fermentation duration. In some cases, in particular in Champagne, grape musts have high nitrogen concentrations and are sometimes clarified with turbidity below 50 NTU. In these conditions, lipid deficiencies may occur and longer fermentations can be observed. To better understand this situation, a study was realized using a synthetic medium simulating the composition of a Champagne must : 180 g/L of sugar, 360 mg/L of assimilable nitrogen and a lipid content ranging from 1 to 8 mg/L of phytosterols (mainly β-sitosterol).

Context and purpose of the study. The grapevine domestication requested the need of pruning, which expose the vines to trunk pathogens, leading to the spread of vine trunk diseases.

In a previous zoning program (1998-2002), climatic and pedological factors were able to distinguish 14 terroir within the Soave DOC area where wine characteristics are well recognizable. Nevertheless, in the past vinegrowers identified several vineyards where a better quality of the grapes and wines could be obtained. So, « beyond the zonation » will aim to suggest a new methodology to characterise the Cru, starting with 15 vineyards that were selected in the Soave Classico DOC area. In the year 2005, a meteorological station was positioned in each vineyard and temperature data were collected; because of the limited area of investigation, only 3 rain sensors were set up.