Comparative studies on the dynamics of fermentation of selected wine yeasts

Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH

According to the Food and Agriculture Organisation (FAO), 75.866 km2 of the world is dedicated to grape cultivation. About 71.0% of the world’s grape production is destined for winemaking, 27.0% for consumption as fresh fruit and 2.0% as raisin. Grape production is mainly hindered by fungal infections, that can develop both in field and post-harvest.

Corporate Social Responsibility (CSR), as defined by the European Commission, is a strategic framework through which companies integrate social, environmental, and economic sustainability into their operations (European Commission, 2001).

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

The vine is colonized by a multitude of micro-organisms (fungi, bacteria, oomycetes) mainly coming from the microbial reservoir constituted by the soil. These microorganisms have positive or negative effects on the vine (protection against pathogens, resistance to abiotic stress, nutrition, but also triggering of diseases) (Fournier, Pellan et al. 2022). In addition to these functional roles, they respond quickly to environmental changes (climate, cultural practices) which could make them good bioindicators of the functioning of the wine ecosystem.