Investigating water stress-related seasonal and spatial patterns and the possible links with juice and wine compositional parameters

At least since de XIXth century, wine writers oppose quite often the wines from Gevrey-Chambertin to the wines from Chambolle-Musigny claiming that the former are more “masculine” (full-bodied, powerful tannins, leathery, rustic…) and the later more “feminine” (delicate, elegant, silky, flowery…).

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Climate change (CC) is altering grape/wine composition, leading to challenges in maintaining wine sensory quality.

Presentknowledge about grape development is mainly driven by the premise that a typical berry would follow the same kinetics as the population average

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.