Potentiel des sols viticoles et qualité des vins

Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from “Vin jaune” from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies formed by the sole S. cerevisiae species.

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

Dans la définition et la description d’un “territoire” (“terra” en italien), avec les facteurs du milieu et génétiques, un rôle important est joué par ceux agronomiques, techniques et de culture qui contribuent à caractériser le produit d’une zone spécifique.

Aim‐ Rootstocks provide protection against soil borne pests and are a powerful tool to manipulate growth, fruit composition and wine quality attributes

Context and purpose of the study. Cover cropping in vineyards supports grape yield, quality, and soil health.