Conservation: the best valorisation strategy for wine growing areas

Drought is considered to be the predominant factor both for determining the geographic distribution of vegetation and for restricting crop yields in agriculture. Furthermore

Over the last decade, the use of non-Saccharomyces yeasts in the winemaking process has been re-assessed and accepted by winemakers. These yeasts can be used to achieve specific objectives such as lowering the ethanol content, preventing wine spoilage and increasing the production of specific aroma compounds. Since these species are unable to complete alcoholic fermentation, strategies of co- and sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae have been developed. However, when mixed starter cultures are used, several parameters (e.g. strain yeast, inoculation timing and nutrient competitions) impact the growth of the individual yeasts, the fermentation kinetics and the metabolites/aroma production. In particular, competition for nitrogen compounds could have a major impact, potentially leading to sluggish fermentation when the yeast assimilable nitrogen (YAN) availability is low. Moreover, many aroma compounds produced by the yeasts are directly produced and influenced by nitrogen metabolism such as higher alcohols, acetate esters and ethyl esters which participate in the organoleptic complexity of wine.

Beyond the sole warming globally perceived and monitored, climate change impacts water availability. Increasing heatwaves frequency observed during the last decades

One of the main challenges in the wine industry is to understand how different wine processing techniques and practices can influence the overall quality of the final product.

Chitosan is a natural polymer of β-D-linked N-acetyl-D-glucosamine units (1,2), that has only recently been approved by OIV for its use in winemaking to help with microbial control, metal chelation, clarification, and reducing contaminants.