Étude intégrée et allégée des terroirs viticoles en Anjou: caractérisation et zonage de l’unité terroir de base, en relation avec une enquête parcellaire

Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species uses alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Moreover, S. cerevisiae is also known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production.

A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS.

Exposure to solar radiation affects berry composition through photomorphogenesis or changes in temperature. Flavonol synthesis is upregulated by UV‐B radiation