The Bergerac guaranteed vintage area « terroirs »

The two most deadly viruses infecting and threatening the productivity of grapevines worldwide are leafroll and red blotch viruses. There is no cure for viral diseases other than roguing the symptomatic vines and replacing them with certified vines derived from clean, virus-tested stocks. Given that phloem plays a central role in virus infection, this study aimed to purge the virus by girdling the phloem of leafroll-infected vines at different phenological stages of infected grapevines. Phloem-girdling was performed on canes at veraison to varying regions between the proximal and distal clusters.

The present study evaluates the effect of prefermentative maceration enzymes and yeast autolysate on the concentration of conjugated precursors and volatile thiols, respectively.Sauvignon blanc and Merlot grapes underwent skin-contact maceration with or without pectolytic enzymes, for the production of white and rosé wines

Pour obtenir des vins d’une certaine gamme, il faut connaître les paramètres liés à la composition de la baie et introduire non seulement les paramètres classiques, c’est-à-dire sucres et acidité, mais aussi les paramètres qui tiennent compte

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.

In red wines, anthocyanins evolve during the wine-making process and ageing. They react with other compounds (such as vinylphenols, acetaldehyde, pyruvic acid…) to form a stable family of compounds called pyranoanthocyanins. Furthermore, the oxidation process can modify the anthocyanic profile of a red wine. It is also interesting to evaluate the occurrence of the different subclasses of pyranoanthocyanins and to characterize their chemical properties. The first objective of this study is to evaluate the occurrence of the different groups of pyranoanthocyanins in an oxidised Merlot wine by a centrifugal partition chromatography strategy. The second goal is to evaluate their relative impact in red wines from Bordeaux region by measuring their concentrations.