Evaluation des impacts environnementaux des itinéraires techniques viticoles de production de vins AOP en Val de Loire: démarche d’adaptation de la méthode de l’analyse du cycle de vie (ACV)

A large genetic diversity exists among V. vinifera varieties, but also among cultivated rootstocks. This diversity is important to adapt plant material to different environmental conditions

In field conditions, grapevine roots are colonized by arbuscular mycorrhizal fungi (AMF). Little is known about the species composition of AMF communities associated to grapevine.

A major topic in viticultural research is the analysis of the relationships between climate on one side, and grape and wine quality on the other. It is well known that climatic conditions

Dans une région comme la Toscane, zone dans laquelle sont produits certains des meilleurs vins italiens et du monde, la province d’Arezzo a actuellement une importance relativement marginale

AIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.