Terroir, climat et sol

Temperature fluctuations can significantly affect the chemical composition of wine and in turn its taste and aromas.

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Favoring the formation of volatile compounds and their precursors in must and wine represent one of the principal goals during winemaking technology. In recent years, most attention has been placed on using glycosidases to enlarge the aroma profile of white wines. The effect of enzymes makes odorless glycosidically-bound precursors be converted into aromatic compounds. This paper focuses to study the influence of enzymes (pectolytic and β-glycosides) administered before alcoholic fermentation, even if most studies analyze their use in different winemaking stages. Two semi-aromatic varieties such as Fetească regală and Sauvignon blanc were chosen.

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.