Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

The economic importance of grapevine as a crop plant makes Vitis vinífera a good model system to study the improvement of the nutraceutical properties of food products (Vezulli et al. 2007). Stilbenes in general, and trans-resveratrol in particular, have been reported to be responsible for various beneficial effects. Resveratrol´s biological properties include antibacteria and antifungal effects, as well as cardioprotective, neuroprotective and anticâncer actions (Guerrero et al. 2010 ). Stilbenes can be induced by biotic and abiotic elicitors since they are phytoalexins (Bavaresco et al. 2001).

Traditional agricultural and agro-pastoral systems (prior to industrial revolution) often have the characteristic of being multiple systems, in which multiple crops are hosted simultaneously on the same plot. currently research suggests to study more in depth the potential of multiple agricultural systems in order to detect those characteristics of multiple agrarian systems that could allow modern viticulture to adapt to the challenges posed by climate change: rising temperatures with impacts on the phenological cycle of the vine, resurgence of plant deseases, extreme soil washout phenomena and hail storms, among others.

L’économie cidricole française est concentrée dans les régions du grand Ouest avec environ 40% de la production nationale de pommes à cidre pour la seule région Bas-Normande où le Pays d’Auge occupe

In recent years, “no-low” products seem to become a new worldwide trend. It appears to be a possible answer to the well-known context of climate change, the decline in wine consumption, and the wellness/health trend (“free from” claims, vegan, and so on…) That consumers are looking for. The aim of this study is to provide an overview of the “no-low” products sold in the french market (but not only french products), focusing on the labelling, packaging, and sales presentation of these products.