Le aree viticole storiche nel mondo: i loro vitigni, la loro protezione e la tipicità dei vini in esse ottenuti

Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.

In greenhouse, emission of volatile organic compounds (VOC) by grapevine leaves has already been reported in response to the defence elicitor sulfated laminarin (PS3) [1]. In order to check that this response was not specific to PS3, experiments were conducted on Vitis cv Marselan plantlets with several other elicitors of different chemical structures: i.e. Bastid® (COS-OGA),

Evoquer la notion de durabilité pour la vigne, plante multimillénaire, et le vin, tous deux intimement liés aux origines de notre civilisation, peut paraître un non-sens.

Dans le cadre de TerclimPro 2025, Laure de Rességuier a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8495

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.