Testing the effectiveness of Cell-Wall material from grape pomace as fining agent for red wines

Green cover in vine rows provides many ecological services, but can also negatively impact the crop, depending on the weed species. The composition of a vineyard weed community is influenced by many parameters. Ensuring an evolution of the vine row flora into a desired direction is therefore very complex. A key step towards this goal is to know which factors influence the establishment of the weed community and which types of communities are best suited for vineyards. In this study, we analysed the weed communities of several vineyards in the Lake Geneva region (379 botanical surveys on 117 plots), with the aim to highlight the links between soil management practices (chemical and mechanical weeding, mowing, mulching roll) and phytosociological profiles, biodiversity and selected functional traits (growth forms, life strategies, root depth). T

Winemaking decisions and techniques are known to affect the final aromatic composition of red wines. Winemakers put a constant effort into the improved controlling of vinification procedures to achieve better quality. Anyway an increased customer’s demand for uniqueness is often forcing them to adjust and offer new and new interesting products. To support the producers, an improved knowledge on aromatic potential as affected by classical and alternative strategies is needed.

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.

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.