Composition of grape and wine from resistant vines varieties
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| dc.date.accessioned | 2020-07-16T14:21:57Z | |
| dc.date.available | 2020-07-16T14:21:57Z | |
| dc.date.issued | 2018 | |
| dc.identifier.issn | 2494-1271 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/10502 | |
| dc.description.abstractEn | To obtain resistant varieties to diseases without loss of organoleptic quality is a real challenge for oenology. Inter-specific hybridization of grapevines began in the 19th Century and was initially aimed at introducing pest and disease resistance in offspring. Later, several breeding programs implemented worldwide led to the development of varieties showing different characteristics such as cold-hardiness, short/long growing season,and pest resistance. . V. Vinifera grapes having preferred flavor characteristics for wine production, but they tend to be susceptible to pests, diseases, and extreme temperatures; species native to North America and East Asia are generally better adapted to surviving these stressors. But these wild species tend to be low yielding and produce wines with undesirable sensory characteristics, including high acidity, low astringency, and excessive herbaceous aromas or undesirable aromas. To be a new step innovative revolution during the 21 century, resistant varieties (actual and future) should be subject to tests in different contexts for 3 major points:[br/] - Vines can produce grapes without pesticides need[br/] - Grapes and Wines quality (chemical and safety quality) need to be compared with vines parent sources and a referential of chemical composition for secondary metabolites families (aromas, phenolics, potential spoilage compounds....) has to be realized for the new resistant varieties after different winemaking processes.[br/] - Wines need to be test (with mapping technique) for sensory perception and classify for their quality level after winemaking and during ageing process. | |
| dc.language.iso | EN | en_US |
| dc.title.en | Composition of grape and wine from resistant vines varieties | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.20870/oeno-one.2018.52.3.2223 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | OENO One | en_US |
| bordeaux.page | 197-203 | en_US |
| bordeaux.volume | 52 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 3 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
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