Radiation-associated effects on regulated deficit irrigation management in grapevine cv. Cabernet Sauvignon

Nitrogen (N) supply strongly influences vine productivity and berry composition, matching availability and uptake requirements of vines during the growing season is essential to optimize vine nutrition. The nutritional status of grapevines is commonly assessed by the determination of petiole nutrient concentrations at flowering. The reserve N could also be an earlier indicator for grapevine N status, this work aimed to assess how the petiole levels relate to these perennial N reserves.

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

The evolution of wine quality issues is historically expressed by the passage from wine quality (what is a wine?) to wine quality (what is a good wine?). Perhaps the next question could be: what is a good sustainable wine? To contribute to reflection on this theme, it may be worthwhile to undertake an exercise in prospective fiction, which we have identified in the hypothesis of the AOD, the “appellation d’origine durable”, a scenario we will develop in the light of developments in the wine industry and the regulation on geographical indications.

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.

The main aim of this work was to develop an analytical method to disclosure the
molecular form of eugenol precursor. Indeed eugenol is an important contributor to
Armagnac spirits typicity made with Baco blanc.