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

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

Over the past two decades, sustainable vineyard management practices have become increasingly important as the wine industry is facing critical challenges, including climate change, biodiversity loss, and soil degradation.

Measurements of parameters spatialy positionned, with on line sensors mounted on classical machinery or airborne imagery is no more a problem in viticulture. In a short time, high resolution data dedicated to the assessment of the vine characteristics, the soil, the harvest, etc. will become a reality.

Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries

In vineyards grown in warm areas, it is usual that the stage of maturity of the grapes is fast and easily reach a high concentration of sugar and low acidity, but not a adequate phenolic maturation. The geometry of the trellis system and the shoot density can modify the microclimate of the cluster and, therefore, the maturation process.