The international Internet site of the geoviticulture MCC system

Considering That Innovation Supports A Company’s Competitive Advantage And Drive Higher Profits (Dogru A. & Peyrette J., 2022), A Key Challenge Of Wine Companies Is Getting Practitioners To Understand That Innovation-Related Wine Research Increases The Likelihood Of Competitive Advantage, Bringing Financial Success. A Continued And Enhanced Investment In Research Is, Thus, A Prerequisite For Commercial Success In Today’s Globalized And Competitive Wine Industry (Høj P., Pretorius I.S., & Day R., 2003).

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.

Phenolic compounds have been the focus of a lot of research in recent years for their important contribution to sensory characteristics of wine, their beneficial health effects, as well as the possibility they offer of characterising wines. In this contribution, a method is developed that allows the direct injection of wine samples followed by liquid

Most oxidation reactions in wine require iron as a catalyst. The iron content of wine has decreased greatly in recent decades due to the use of low or no release cellar materials; however, in some cases it is still necessary to adopt winemaking practices to remove excess iron from wine, prevent its oxidation, and be able to reduce the addition of sulfur dioxide and other antioxidants.

La place prépondérante que prend le Massif Jurassien en Franche-Comté confère à la région un caractère montagneux qui a orienté l’agriculture vers l’élevage laitier. Cette vocation pastorale marquée et de rudes conditions climatiques sont à l’origine de la production, attestée depuis l’Antiquité, d’un fromage de réserve pour la longue période hivernale. Cette tradition fromagère, liée à des prairies naturelles, a perduré jusqu’à nos jours. La qualité et la spécificité du produit actuel, le fromage de Comté, ont été reconnues dès 1952 par l’attribution d’un label et dès 1958, par la reconnaissance d’un périmètre d’appellation d’origine contrôlée, l’A.O.C. Comté (fig. 1).