Teran grape quality influenced by different irrigation treatments

A trend to reduce chemical inputs in wines exists, especially sulfur dioxide (SO2). This additive is widely used due to its antioxidant, antiseptic and antioxidasic properties. During without sulfites vinification, bioprotection by adding yeast on harvest could be a sulfites alternative. With extension of this wine market, sensory impact linked to sulfites absence and/or sulfites alternative should be evaluated. That’s what this approach proposes to do, focusing on sensory characteristics of wines produced with or without SO2 addition during the winemaking process. METHODS: Wines were elaborated from Merlot grapes of two maturity levels according to three modalities: SO2, without SO2 and bioprotection on harvest (mix of Torulaspora delbrueckii and Metschnikowia pulcherrima). SO2 modality was sulfited throughout the winemaking and aging processes whether other modalities received any addition. After two years of aging, sensory studies were carried out with a specific panel for one month. First, descriptors were generated to differentiate the wines, then panelists were trained on these specific descriptors for five sessions and finally wines sensory profiles were elaborated

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon.

Wine matrix is a complex and continuously evolving medium. The impact of oxygen in wine evolution is a vital factor that critically affects key organoleptic properties such as color or astringency.

The monitoring of the number of micro-orgranisms in wine is crucial for the wine producer. Traditional counting methods include microscopic enumeration and plating on selective media, which measures the culturability of the cells. The use of epifluorescence microscopy is, however, a method, which can measure both culturability and

In red wines, anthocyanins evolve during the wine-making process and ageing. They react with other compounds (such as vinylphenols, acetaldehyde, pyruvic acid…) to form a stable family of compounds called pyranoanthocyanins. Furthermore, the oxidation process can modify the anthocyanic profile of a red wine. It is also interesting to evaluate the occurrence of the different subclasses of pyranoanthocyanins and to characterize their chemical properties. The first objective of this study is to evaluate the occurrence of the different groups of pyranoanthocyanins in an oxidised Merlot wine by a centrifugal partition chromatography strategy. The second goal is to evaluate their relative impact in red wines from Bordeaux region by measuring their concentrations.