Application to the wine sector of European Convention on the landscapes

During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.

AIM: Many research studies have analyzed the effect of polysaccharides in the aromatic composition of white wines.

Climate change presents a challenge for agriculture worldwide. Yet, crop productivity is negatively impacted by abiotic hazards such as high temperatures and water deficit.

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Mild to moderate and timely water deficit is desirable in grape production to optimize fruit quality for winemaking. It is crucial to develop robust and rapid approaches to assess grapevine water stress for scheduling deficit irrigation. Hyperspectral imaging (HSI) has the potential to detect changes in leaf water status, but the robustness and accuracy are restricted in field applications.