Variability in intrinsic water use efficiency (WUEi) of eight red varieties grown in the center of the Iberian Peninsula during an atypical vintage year

The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.

The local wine as an area identified and recognized is a complex socio-historical reality that calls an effort of observation and theoretical reflection using various social sciences

Le vigneron est confronté à une variabilité naturelle omniprésente, liée au millésime et aux facteurs pédoclimatiques. Depuis 10 ans, en Champagne, la relation qu’entretient le vigneron avec l’espace a évolué. Les exemples d’entreprises collectives à vocation territoriale se sont multipliés : gestion de l’hydraulique viticole, maillages de groupements de conseil viticole (Magister), sites en confusion sexuelle, réseau maturation, analyses de sols par secteur, …

Atypical aging (ATA) is a white wine fault characterized by the appearance of notes of wet rag, acacia blossoms and naphthalene, along with the vanishing of varietal aromas. 2-aminoacetophenone (AAP) – a degradation compound of indole-3-acetic acid (IAA) – is regarded as the main sensorial and chemical marker responsible for this defect. About the origin of ATA, a stress reaction occurring in the vineyard has been looked as the leading cause of this defect. Agronomic, climatic and pedological factors are the main triggers and among them, drought stress seems to play a crucial role.[1]

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.