Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.

Usually the winemaker consider the grapeberry maturity as an actor of the wine quality. Grape seed are frequently used as a marker to assess the grape maturity. The first aim of this study is to obtain a better understanding of the impact of grape seed maturity on the grape seed and grape berry composition.

The black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective.

The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. Among the resistance strategies, one could be the formation of biofilm, a lifestyle known to enhance persistence of microorganisms. In this study, we propose to characterize biofilm of B. bruxellensis in wine, especially through several microscopic analyses.