Influence of the number of CPPU applications on growth, mineral composition and Bunch Stem Necrosis incidence in table grape clusters

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product.

Research into the effects of the Terroir is of major interest for the wine sector. The study of Terroir-Vine-Grape relations, even if it is complex, is fundamental for all viticulture: indeed, the quality of the grape must be the result of the most reasoned agro-viticultural management of the vine possible, which must first, to respect a production balance. The goal sought by the winegrower is to obtain a wine, the optimized result of the interactions Terroir-Grape variety. This link to the terroir is therefore essential to establish by taking into account on the one hand the behavior of the vine (which is the cause), and on the other hand, its effects on the grapes and finally on the wine.

Since the renewal of the French vineyard after the Phylloxera crisis, the panorama of cultivated varieties has dramatically changed. This current genetic erosion is due to the increasing interest

Aims: This work summarizes some of the upmost recent studies and valorization strategies concerning the Prosecco wine production area. After the geographical denomination Prosecco (DO) was strongly reformed in 2009, the newborn DOCG (controlled and guaranteed DO) and DOC (controlled DO) areas have required different and specific strategies to promote and protect the value of their production.

Les composés actifs du vin ont, jusqu’ici, peu fait l’objet d’études sur le temps long. Le développement de l’œnologie, de l’analyse des vins et, de manière concomitante, l’essor des règlementations vinicoles au XXe siècle révèlent pourtant au grand jour le poids de ces composés et leurs évolutions. Dans cette communication, nous souhaitons montrer comment l’acidité volatile des vins,