Une procédure de mise à jour des zones AOC

Climate influences viticulture and wine production at various scales with the majority of attention given to regional characteristics that define the general varieties that can be grown and the wine styles that can be produced.

Wine by-products valorisation by green chemistry methods: Impact of the extraction process on the structure, functionalities and activity of the extracted molecules

A part, at least, of the fruity aroma of red wines is the consequence of perceptive interactions between various aromatic compounds, particularly ethyl esters and acetates, which may contribute to the perception of fruity aromas, specifically thanks to synergistic effects.1,2 The question of the indirect impact of non-fruity compounds on this particular aromatic expression has not yet been widely investigated. Among these compounds higher alcohols (HA) represent the main group, from a quantitative standpoint, of volatiles in many alcoholic beverages. Moreover, some bibliographic data suggested their contribution to the aromatic complexity by either increasing or masking flavors of wine, depending of their concentrations.

In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].

Aims: Viticulture practices linked with soil management, as cover crops and deficit irrigation, can help to regulate the vineyard behavior reducing in most cases plant vigor and modifying plant water and nutrient status, and as a consequence, grape yield and quality. Also, these practices can modify the soil biological activity mostly related to microbiome diversity and functionality.