The impact of vine nitrogen status on aroma potential expression in Vitis vinifera L. cv. Sauvignon blanc

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Un grand nombre de travaux ont été consacrés à la mise en éyidence et à la quantification de l’effet du climat sur la qualité de la production viticole. IIs ont permis de caractériser les grands types de production à une large échelle géographique, et d’en évaluer les variations interannuelles au niveau des millésimes.

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.