Characterizing graft union formation in different scion/rootstock combinations of grapevine 

Evoquer la notion de durabilité pour la vigne, plante multimillénaire, et le vin, tous deux intimement liés aux origines de notre civilisation, peut paraître un non-sens.

Regenerative agriculture (RA) practices aim to minimize soil disturbance, keep soil covered, maintain living roots underground, and integrate livestock to improve soil health and sustainability.

According to the Kyoto Protocol objectives, it’s necessary to identify alternative carbon dioxide sinks, and vineyard soils could be a significant opportunity.

AIM: Biofilm is a resistance mechanism deployed by microorganisms to adapt to stresses, leading to their persistence in the environment. In the case of Brettanomyces bruxellensis, a wine spoilage yeast, knowledge about its capacity to form biofilm remains limited although this potential strategy could explain its recurring presence in cellars.

Wine is a solution containing abundant volatile compounds which contribute to their aroma. Many of them are produced by yeast as metabolism by-products. Different yeast strains produce different volatile profiles. The possibility of studying the evolution of volatile compounds during fermentation, using sampling methods that not alter the volume of fermentation media, is of great interest. In spite of this, non-invasive methods to monitoring the evolution of volatile profile during fermentation have been seldom used. The goals of this work were to use by first time the headspace sorptive extraction (HSSE) as non-invasive method to monitor the evolution of volatile profiles throughout alcoholic fermentation and to study the changes on volatile profiles produced by Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation of a must with high sugar content.