The invasive seaweed Rugulopteryx okamurae: an innovative plant protective extract

Wineries can increase their economic and environmental sustainability by optimizing the winemaking procedures, from harvest to wine maturation and conservation. Based on analytical data of the chemical composition and wine sensory evaluation, the enologist makes his own decision regarding the enological interventions at the harvest date selection, winemaking and post-winemaking.

Sulfites (SO2) addition during winemaking is a widespread practice worldwide. This addition is realized at different steps of the winemaking due to the antimicrobial and antioxidant capacity of SO2. In a context of understanding white wines oxidative stability, knowledge about the impact of SO2 on the wine molecular diversity, especially compounds involved in the antioxidant capacity of wine, appears to be very important. In recent years, some studies have shown that SO2 can react with a large number of wine compounds resulting in the formation of numerous adducts. The diversity of compounds involved is important including in particular pyruvic acid, 2-keto-glutaric acid, glyceraldehyde, sugar, phenolics compounds but also amino acids or peptides. Moreover Roullier-Gall et al. have shown using FT-ICR-MS analysis that the molecular composition of wines remains impacted by addition of SO2 to the must (0, 4 and 8 g/hL SO2), several years after winemaking. Indeed, wines made from protected must (8g/hL SO2) contain a larger diversity of CHOS and CHONS compounds than wines made from unprotected must (0 g/hL SO2). The study of the impact of glutathione addition on the sensory oxidative stability has further shown that CHOS and CHONS compounds (amino acids, aromatic compounds and peptides) are markers of the antioxidant metabolome of white wines. This suggests that CHOS and CHONS compounds arise from SO2 adducts formation but also from a protecting effect of SO2 on the antioxidant metabolome of white wines.

La maîtrise de la typicité du vin s’élabore au niveau local ou communal d’une exploitation viticole et/ou d’une cave, unité de vinification. La cave coopérative de Saint-Hilaire­-d’Ozilhan (AOC Côtes-du-Rhône), dont le territoire communal s’étend sur une superficie de 1 670 ha, couvre près de 310 ha cultivés en vigne. Elle réalise des vinifications «au terroir», en utilisant des regroupements d’unités de sol en 9 unités de terroir potentiellement viticoles, définies en s’appuyant sur la parenté des substrats. Diverses sélections d’une même unité peuvent aboutir aussi à des vins différents, ce qui suggère une hétérogénéité spatiale de certaines unités définies.

Caffeic acid (CA) is an antioxidant of great importance in the food sector, such as wine, where it acts as a marker of wine ageing, as well as in the health sector due to its antioxidant properties and beneficial effects including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes.

Malbec grapes have been cultivated for 150 years in Argentina. In the last 20 years Argentinian Malbec wines have emerged as a commercial boom worldwide.