2014/01/01 by Jean-Louis Escudier, Magali Bes, Escudier, Jean-Louis +7
Agricultural and Biological Sciences · #0 #Fermentation and Sensory Analysis #Horticultural and Viticultural Research
paper · doi:10.17180/yps7-cn47
openalex publication_date 2014/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/07
In the general context of climate change and environmental requirements, similarly to precision viticulture, a new type of enology, called "precision enology", was set up for the treatment of harvests of vines experiencing prolonged water stress. The quality of the corresponding wines is not conventionally optimal, and it is then all the work of the winemaker to correct the physico-chemical and sensory balances of these wines. This intervention of the winemaker comes from the harvest throughout the succession of operations of the winemaking in connection with the control of oxidation phenomena. On the final wine, the winemaker should precisely control extractions, stability and organoleptic balance up to the packaging. The potential interventions are linked in particular with the alcohol content of wine and the global acidity and pH balances. For this, membrane technologies by their potential control by on-line sensors and their specificity provide answers to these scientific and technological challenges. Such recent innovations now permitted by regulation are already available as true service deliveries.