The influence of external factors on the alcoholic fermentation of wine yeasts

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas

Context and purpose of the study. Nitrogen (N) limitation enhances the production of phenolic compounds in grapes due to the downregulation of the flavonoid biosynthesis pathway.

Context and purpose of the study. Modern viticulture is facing significant challenges due to global climate changes, spanning from extreme heat spells and water scarcity to the acceleration of grapevine’s phenological development with important consequences from budbreak to harvest.

“Côtes du Rhône”, like many other controlled appellation wine, represents high stakes in the economical, social cultural and historical domains. The scenery formed by vineyards reveals these cultural values. It offers by a pleasant and appealing environment for the inhabitants and the tourists. It is also a powerful marketing tool for the winemakers.

In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.