Fertilization with Seaweed (Laminaria japonica) on the characteristics of the bunch and the quality of the grape must of ‘Cabernet Sauvignon’

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment.

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].

Temperature extremes affect grapevine physiology, as well as grape quality and production. In most grape growing regions, frost or heat wave events are rare and as such conducting a risk analysis using robust statistics makes the use of long term daily data necessary.

All techniques usually used to assay proteins was not reliable in vegetable extract due to interferences with the components included in extracts like polyphenols, tanins, pectines, aromatics compounds. Absorbance at 280nm, Kjeldhal assay, Biuret and Lowry methods, Acid Bicinchonique technique and Bradford assay give the results depending on the composition of extract, on the presence or not of detergent and on the raw material (Marchal, 1995). Another difficulty in these extracts for the quantification of proteins comes from the large amount of water included in vegetable and the low concentration of proteins. Thus in red wines, proteins are usually not taken into account due to their low concentration (typically below 10 mgL-1) and to the presence of anthocyanis and polyphenols.

The interaction between wine and landscapes is of an unsuspected richness. On the one side, the vineyards form part of the landscapes which they model. On the other side, the wines are related in their perception to the image of a region, a landscape and are at the origin of a cultural richness.