Application de l’Analyse du Cycle de Vie (ACV) à un domaine viticole

Until the 19th century, the wild form of cultivated grapevines (vitis vinifera l. subsp. sylvestris gmelin, v. sylvestris) was ubiquitous in many european and west asian regions. However, many factors like deforestation, the intensification of agriculture, or the introduction of several pests and pathogens decimated its presence in these growing sites, and natural populations are now mostly restricted to river-bank forests and creeks with specific soil and climate conditions. in fact, v. sylvestris is now considered an endangered subspecies that is protected by law in many european countries to prevent its loss.

In the context of climate change and the growing need to reduce the use of phytosanitary products, the exploration of disease-resistant grape varieties and/or adapted to drought conditions is becoming crucial for the wine industry in certain regions of France, such as Occitanie. Currently, exploring the oenological potential of varieties by analyzing their biochemical composition before and after winemaking comes rather late in the varietal selection process.

Rotundone, the pepper aroma compound, has been detected in wines made from a large number of grape varieties. However, given the fact that analyzed wines were sourced from different winegrowing regions and seasons, made using different winemaking techniques and at different scales, it remains difficult to assess the real variety potential to produce rotundone.

The development of non-animal and non-allergenic alternatives to traditional protein fining agents used in winemaking is of critical importance in order to ensure consumer safety and production sustainability. This study evaluates the effect of protein extracted from three types of algae (spirulina, chlorella vulgaris and tetraselmis chuii) as fining agents on the polymeric proanthocyanidin content responsible for astringency, as well as their effect on the colour, phenolic composition and volatile aroma of two white wines (a and b).

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment.