Temperature-based phenology modelling for the grapevine 

The main objective is to unravel the yeast biosynthetic pathways for MEL, SER and HT by using the respective labelled amino acids precursors: 15N2-L tryptophan and 13C-tyrosine.
The alcoholic fermentation experiments are performed with two different commercial
S cereviseae yeasts using synthetic must with the addition of the labelled compounds and the bioactive compounds were followed during the fermentation process. Six biological replicates of the fermentations were considered. MEL, SER and HT were analysed by UHPLC coupled to High Resolution Mass Spectrometry (HRMS). Accurate mass determination allowed to unequivocally distinguishing labelled and unlabelled compounds.

La délimitation de l’aire de production d’une appellation d’origine contrôlée française est une opération essentielle. Le décret-loi du 30 juillet 1935, qui a créé le système des appellations d’origine contrôlées

Due to altered climatic conditions, grape berry sunburn has become one of the main challenges in contemporary viticulture.

The management of yeast nutrition is an essential approach for a better control over wine fermentation process. Most of the researches on this subject in the last decades focused on nitrogen nutrition. However, vitamins, while being key compounds for yeast metabolism as co-factors for numerous enzymatic activities, were left mostly unexplored.

Copper is listed among the active substances candidates for substitution (Regulation EU 2015/408). Yet still, because of the lack of valid alternatives, the European Commission recently confirmed its usage authorization by limiting the maximum amount to 28 Kg per hectare in 7 years, i.e. an average of 4 kg/year (Reg. EU 2018/1981).This restriction is due to copper accumulation in soils and surface waters both caused by a steady application, especially on perennial crops (Riepert et al., 2013). The aim of this work is to determine if treatments with reduced copper dosages are able to reach different grapevine’s organs, with particular focus on the core of bunches, and if these small amounts can ensure the respect of the legislative prescription, without compromising the phytosanitary conditions of the vineyards, thus grape yields.