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Réduction des sucres dans les moûts et recherche de clones moins précoces

Résultats et publications

Responsable : LUSSON Alexandra (Chambre d'Agriculture de la Gironde)

A too high sugar content leads to an excess level of alcohol, which may be detrimental for the health of consumers and raises the concern of policy makers. Partial dealcoholization after vinification is possible, but its cost is significant, and it may alter the organoleptic properties of the wine. Selected yeasts producing lower amounts of alcohol from a given amount of sugar may also be used.However, the simplest way to avoid excess alcohol production during vinification is to start from berries containing the right amount of sugars. This can be reached by combining adequate vineyard management with grape genotypes that naturally accumulate less sugar.

Pour en savoir plus :
Vigne (Laeticia Rameau)

Publié le : 15 août 2014

Sauvignon B (Laeticia Rameau)