The vineyard of Bergerac, a guaranteed vintage, is situated in the mid-Lot valley, which has siliceous terraced rows on its hillsides, and on its bordering plateaux, composed of limestone and clay of the tertiary geological eras.

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

La place prépondérante que prend le Massif Jurassien en Franche-Comté confère à la région un caractère montagneux qui a orienté l’agriculture vers l’élevage laitier. Cette vocation pastorale marquée et de rudes conditions climatiques sont à l’origine de la production, attestée depuis l’Antiquité, d’un fromage de réserve pour la longue période hivernale. Cette tradition fromagère, liée à des prairies naturelles, a perduré jusqu’à nos jours. La qualité et la spécificité du produit actuel, le fromage de Comté, ont été reconnues dès 1952 par l’attribution d’un label et dès 1958, par la reconnaissance d’un périmètre d’appellation d’origine contrôlée, l’A.O.C. Comté (fig. 1).

3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc.[1] In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough New Zealand, are strongly influenced by the concentrations of 3SH.[2,3

Leaf removal in the fruit-zone has been employed to improve cluster light exposure and ventilation and therefore increase metabolite accumulation and reduce botrytis incidence in berries. When applied before flowering (early defoliation – ED), it can also decrease cluster compactness and regulate yield in high-yielding varieties. This study aimed to evaluate the impact of ED on the physiology and metabolism of Aragonez (syn. Tempranillo) berries along the ripening period. The experiment was set up in 2013 at a commercial vineyard located in the Lisbon winegrowing region.

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Le régime thermique en période de maturation du raisin est l’une des variables déterminantes de la coloration du raisin et de la richesse en arômes, anthocyanes et polyphénols des vins.

Cell pluripotency, enables the possibility to change the cellular fate, stimulating the reorganization and the formation of new vegetative structures from differentiated somatic tissues. Although several factors are implicated in determining the success of a breeding program through the use of modern biotechnological techniques, the definition of a specific regeneration strategy is fundamental to speed up and make these applications feasible.

The hill Somló looks like a huge island wich jumps out of the see, a few kilometers away from the slope of Bakony highland and on the edge of the Hungarian small plane.

Practices in viticulture have greatly evolved in the last five decades. There were three objectives: improvement in the quality of the products, reduction in the production costs through mechanization