Monitoring arthropods diversity in the “Costières de Nîmes” viticulture landscape

Climate changes and the trend towards organic and more sustainable winemaking highlighted the need to use biological methodologies. The reduction in the use of SO2, the need of the reduction of ethanol content of wines and the now need to reduce or eliminate chemical phytosanitary products, have prompted the search for alternative practices.

Condensed tannins are widely distributed in plant‐derived foods and beverages like grape, red wine, nuts, tea, apples and chocolate in which they contribute to multiple sensorial properties such as flavor, color, and taste (astringency and bitterness). During the wine making process,

In this video recording of the IVES science meeting 2025, Marie Le Scanff (University of Bordeaux, UMR 1366 Oenologie, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France) speaks about the sensory contribution of grape stems during winemaking and about the role of astilbin, a sweet polyphenol. This presentation is based on an original article accessible for free on OENO One and on a technical article published on IVES Technical Reviews.

The sensory definition of the aging bouquet of red Bordeaux wines has been shown to be structured around seven main aromatic nuances: “undergrowth”, “spicy” “truffle”, “fresh red- and black-berry fruits”, “liquorice”, “mint”, and “toasted” (1). Some of these descriptors are also used to describe the aromatic notes of old Champagnes (2) suggesting common volatile compounds between these two types of wine.

Accentuated cut edges (ACE) is a novel grape crushing technique used sequentially after a conventional crusher to increase the extraction rate and content of polyphenolics, as shown for Pinot noir wine. This inspired us to apply the technique during Shiraz and Sauvignon blanc winemaking, primarily to assess its impact on the extraction of varietal thiol precursors in grape must/juice and formation of varietal thiols in the resultant wines