Volatile Organic Compound markers of Botrytis cinerea infection in artificially inoculated intact grape berries

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

The influence of two pre-veraison and post-veraison regulated deficit irrigation (RDI) strategies on yield and grape quality was analyzed during a two year period for mature grapevines (cv. Monastrell) in Southeastern of Spain

Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.

Les paysages viticoles méditerranéens présentent une originalité qui ne se retrouve nulle part ailleurs : ils associent des garrigues très odoriférantes à des parcelles de vignes souvent qualitatives. La connaissance empirique des vins du Languedoc par leurs dégustateurs a conduit la Chambre d’Agriculture de l’Hérault à supposer que les arômes de la garrigue environnante peuvent se retrouver dans les vins (arômes de ciste, de genévrier, … )

Melatonin is a bioactive compound with antioxidant properties, that has been found in many fermented beverages, such as beer and wine [1]. Indeed, it has been shown that yeast can synthesize melatonin during alcoholic fermentation, although its role inside the cell, as well as the metabolic pathway involved in its synthesis, is still unclear [1]. Recent studies showed that during fermentation, melatonin interacts with different proteins of the glycolytic pathway in both Saccharomyces and non-Saccharomyces yeast, for instance glyceraldehyde 3-phosphate dehydrogenase, pyruvate kinase or enolase [2].