Digitalization and valorization of the genotypic and phenotypic information retained within the FEM grapevine germplasm

Originally, the role of the malolactic fermentation (MLF) was simply to improve the microbial stability of wine via biological deacidification. However, there is an accumulation of evidence to support the fact that lactic acid bacteria (LAB) also contribute positively to the taste and aroma of wine. Many different LAB enter into grape juice and wine from the surface of grape berries, cluster stems, vine leaves, soil and winery equipment. Due to the highly selective environment of juices and wine, only a few types of LAB are able to grow.

Depuis 1973, une commission statutaire administre la législation qui régit le zonage vitivinicole en Afrique du Sud. La province «Le Cap de l’ouest» cerne toutes les zones viticoles sauf quatre unités. Pour la plupart, le Cap de l’ouest a un climat méditerranéen. Les zones viticoles – qui produisent les «vins d’origine» – sont des régions, des districts, des quartiers et des domaines. Les régions sont vastes, séparées par la topographie, par ex. des chaînes de montagnes et des fleuves. Généralement, chaque région représente une zone climatique. Le climat de chaque district est plus homogène. Les quartiers sont exactement délimités par le climat, la topographie et la géologie. Les domaines sont les plus petits. Chaque domaine doit avoir un seul propriétaire.

Wine is at risk of being labelled as a dangerous health product, based on studies that focus on its alcohol content. However, multiple studies suggest that moderate consumption is healthy. Changing the focus from health impacts to the environmental and socioeconomic impacts that wine companies cause, what can be said?

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

[English version below]

Les terroirs viticoles, et plus particulièrement ceux des vignobles AOC, sont aujourd’hui menacés par de multiples agressions. Ces territoires sont non seulement l’outil de production