Techniques for sunburn reduction in bunches in Vitis vinifera L. cv. Graciano

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy

The aromatic quality of wines after a long aging period in bottle is one of key points for oenologists. The objective of this work is to determine the main representative aromatic compounds found in long aged wines from D.O.Ca. Rioja. This study was made by 32 wines from 1971 to 2010 vintages. Sotolon, acetaldehyde, phenylacetaldehyde, 1,1,6-trimethyl-1,2-dihydronaptalene (TDN), β-damascenone, Y-decalactone and Y-dodecalactone were determined as the most important oxidation markers by GC-MS analysis. Moreover, sensory analysis using triangular tests were performed from wines with and without the addition of the mentioned compounds. Four different concentrations of each odorant were added, as individual compounds and as mixtures. The additions were ranged from values close to the reference odour thresholds up to high level concentrations. The most identified aroma was sotolon, which is commonly associated to curry and coffee liqueur aromatic notes. Other oxidative compounds were easily detected by panellists, such as Y-decalactone (peach compote), Y-dodecalactone (ripe fruit). The mixtures of the odorants were most easily detected than the individual compounds. It should be noted that acetaldehyde and phenylacetaldehyde were rarely perceived and distinguished.

During oak wood contact, wine undergoes important modifications that modulate its organoleptic quality and complexity, including its aroma, structure, astringency, bitterness and color. Vescalagin and castalagin are the two main C-glucosidic ellagitannins found in oak wood used for wine aging wood but lyxose/xylose derivatives (grandinin and roburin e) and dimeric forms (roburins a,b, c and d) are also present. The presence of several hydroxyl groups in the ortho-positions at the periphery of the structure of the ellagitannin isomers allows these molecules to undergo oxidation or condensation reactions with other compounds.

Right after the pouring of champagne in a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1]

Les aires d’appellations de la Côte d’Or résultent d’une sélection humaine empirique, historique et évolutive en adéquation avec les facteurs naturels. Afin de comprendre quels facteurs naturels et humains agissent sur le caractère et l’évolution des terroirs des Côtes de Nuits et de Beaune, une méthodologie de recherche a été développée. Elle s’articule autour de deux axes, la caractérisation physique des lieux-dits viticoles et l’historicité de la qualité de ces lieux-dits. Le travail avec un S.I.G permet d’étudier l’évolution spatiale et temporelle de la qualité.