Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess.

Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]

The frequency of water deficits is increasing in many grape-growing regions due to climate change.

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

Nowadays, the rapid growth of vineyards with organic practices and the use of copper as the only fun-gicide against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3-sulfanylhexan-1-ol (3SH) and its acetate (3SHA). A few decades ago, several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines [1, 2]. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols, without quantifying the oxidised ones. For this purpose, we proposed to monitor both reduced and oxidised forms of varietal thiols in wine under copper stress during alcoholic fermentation to have a more complete picture of the biological and chemical mechanisms.