A comparative analysis of regions worldwide with Pinot noir

INTRODUCTION: Foam stability of sparkling wines is significantly favored by the presence of surface active agents such as proteins and polysaccharides [1]. For that reason, the renowned sparkling wines are aged after the second fermentation in contact with the lees for several months (even years). Thereby wines are enriched in these macromolecules due to yeast autolysis. Since this practice is slow and costly, winemakers are seeking for alternative procedures to increase their concentration in base wines. In that sense, the supplementation with inactive yeast during alcoholic fermentation has been proposed [2]. The aim of this study was to determine whether this new strategy is really useful for enriching base wines in macromolecules and for improving foam properties of the base wines.

By the end of this century, up to 90% of traditional viticulture regions in the Mediterranean, including Sicily, are projected to face extinction due to escalating climate challenges such as severe droughts, heatwaves, and unseasonal rains.

Marsannay est l’appellation la plus septentrionale de la Côte de Nuits, à la limite Sud de Dijon. Elle regroupe trois villages, Chenôve, Marsannay-la-Côte et Couchey, et constitue l’appellation la plus vaste de la Côte de Nuits avec 315 hectares en A.O.C. Elle possède uniquement des niveaux d’appellations régionales et communales depuis 1987.

Consumer demands for environmentally friendly products, including wine, are constantly increasing.

Grape quality potential for wine production is strongly influenced by environmental parameters and agronomic factors. Several studies underline the rootstock effect on scions vegetative growth and berry composition [1] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Moreover, little is known about the effect of rootstock genetic variability on the aromatic composition in wines.