Zoning of potential landscape and environment potential of the «Appellation d’Origine Contrôlée Costières de Nîmes»

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

In mid to late ripening, sugar and potassium (K+) accumulation into the berry slows and is eventually completed1. K+ is the most abundant cation in the berry, undertaking important physiological roles.

Carbaryl is an acetylcholine esterase inhibitor-type insecticide used for pest control on grapevine. We repeatedly observed the occurrence of interveinal leaf necrosis following carbaryl spray application in a Vitis rupestris x Vitis riparia F1 hybrid progeny vineyard. Spray applications induced necrosis in this progeny under both Missouri and New York field conditions an approximate one-to-one sensitive-to-insensitive segregation ratio and with 42% concordance. Results of subsequent in vitro experiments established causality between carbaryl treatment and leaf necrosis and confirmed the pattern of segregation observed in the field. We consistently map this phenotype to a major QTL on chromosome 16 of the female parent V. rupestris ‘B38’ regardless of whether we used field or in vitro-generated phenotype data.

The pioneering work of Mandelbrot in the 70’s for building the fractal theory lead rapidly to many interesting applications in different fields such as earth sciences and economy.

Hydroxytyrosol (HT) is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the final content as the initial concentration of yeast assimilable nitrogen (YAN) and sugar. Two different concentrations of YAN were proved between 210mg/L and 300 mg/L. Additionally, two different concentrations of sugar were used: 100g/L and 240 g/L. Alcoholic fermentations in synthetic must were performed with the strain QA23.