The Bergerac guaranteed vintage area « terroirs »

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Vineyard cover cropping is a cultural practice widely used in many of the world’s winegrowing regions being one of the most recommended practices to face climate changes and to promote vineyard environmental sustainability.

Electrical Resistivity Tomography (ERT) measurements have been performed by the Wenner method on an experimental plot situated in Gaillac region.

Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.

How could the wine industry be more sustainable? To answer this, an Interreg French-Swiss project gathered researchers to help a French keg producer and a Swiss wine distributor make their innovation more ecological, social and economical. What innovation? A reusable plastic keg with a disposable airtight pouch inside.