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

Dans le cadre de TerclimPro 2025, Elisa Marguerit a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8387

Overarching surveys of QTL (Quantitative Trait Loci) studies in both model plants and staple crops have facilitated the access to information and boosted the impact of existing data on plant improvement activities. Today, the grapevine community is ready to take up the challenge of making the wealth of QTL information F.A.I.R.. To ensure that all valuable published data can be used more effectively, the myriad of identified QTLs have to be captured, standardised and stored in a dedicated public database.
As an outcome of the GRAPEDIA initiative, QTL-dedicated experts from around the world have gathered to compile the grapevine QTLome: the complete information (e.g., map positions, associated phenotypes) describing all experimentally supported QTLs for a specific trait.

This work gives a summary of the most important programmes about viticultural « terroirs », developed on the « Côtes du Rhône » controlled appellation area for about twenty years.

Wine is often described with emotional terms, such as surprising, disappointing or pleasant. However, very little has been done to really characterize this link between emotions and wine. Can it really bring emotions to wine tasters? Many studies have looked at the extrinsic factors that can improve the emotional

Le sol est un facteur important permettant la croissance de la vigne. Les propriétés physiques et chimiques, mais aussi microbiologiques ont une influence sur beaucoup des fonctions du sol comme la structure, le drainage, la fertilité, déterminant la vigueur des plantes et le potentiel œnologique des raisins.