Une procédure de mise à jour des zones AOC

Wine storage ensuring the quality and correct aging is one of the issues that wineries, wine traders and consumers encounter after wine bottling.

Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].

Adapting viticulture to climate change is crucial, as it presents significant challenges for future grape production.

Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue.

Prefermentation steps of white winemaking are very important for controlling the stability and the sensory attributes of wines. Usually musts are clarified by cold settling to prevent the start of the fermentation, before racking big lees and thus limiting the appearance of vegetable or reduction off flavour while favouring an aromatic expression with low turbidity. Besides, to reach the protein stability, some white wines further require a bentonite fining, sometimes associated with negative effects on the sensory quality. This study aims to know the impact of musts heating after pressing on a Chardonnay wine in northern conditions by comparison with a classic cold racking of the must.