Assessment of the optimal number of observations in the study of vineyard soil (Rigosol)

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world

Context and purpose of the study. Conventional viticulture relies heavily on synthetic inputs (fertilizers, pesticides), as well as mechanization to manage pests, weeds, and diseases and maximize yields.

Detailed geological analyses of a plot belonging to the « AOC Gaillac » area have been carried out. This plot belongs to the left bank terraces of the Tarn River which coinciding with one of the three main terroirs of the AOC area. It is localised on the rissian-aged (≈ 200 000 yrs B.P.)

Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.