A general phenological model for characterising grape vine flowering and véraison

The growing demand for renewable energy and sustainable agricultural practices has highlighted the potential of agrivoltaics (Agri-PV) as a promising solution, particularly in the context of German viticulture.

Yeasts serve as highly versatile tools in oenology. They do more than just perform alcoholic fermentation. Nowadays, yeasts from various species, naturally present in grapes, are selected for specific non-fermentative applications. For example, the use of selected non-saccharomyces at the early stage of winemaking has become a common practice to limit the growth of unwanted microorganisms. When inactivated, yeasts can be fractionated into soluble and insoluble fractions providing a wide range of benefits related to structural components or specific metabolites.

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.

This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes.

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.