Caractéristiques édaphiques et potentialités qualitatives des terroirs du vignoble languedocien

Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This variation is mostly explained by differences in the wood chemical composition, and in the production of the barrels. Despite these facts, the literature concerning barrel-to-barrel variation and its effect on wine sensory and chemical characteristics is very scarce [1]. In this study, the barrel-to-barrel variation in barrel-aged wines was examined in respect of the most important phenolic compounds of oenological interest and chromatic characteristics, considering both the effects of the (individual) barrel and cooperage. A red wine was aged in 49 new medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months

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Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.

The wine industry is increasingly focused on carbon accounting due to consumer’s demand and the industry’s goal of reducing carbon emissions.

In field conditions, grapevine roots are colonized by arbuscular mycorrhizal fungi (AMF). Little is known about the species composition of AMF communities associated to grapevine.