Oenology

I. The Evolution of Vineyards and Wine among Romanians; I.1. Ancient Period; I.2. Medieval Period; I.3. Modern Period; I.4. Contemporary Period; II. Wine Regions and Vineyards; II.1. The Main Wine Regions and Vineyards in Romania; II.2. The Main Wine Regions and Vineyards in the Republic of Moldova; III. The Normative Framework Applicable to Viticulture; III.1. European Union Legislation; III.2. National Legislation; III.2.1. Cultivation areas and production potential; III.2.2. Vineyard exploitation file; III.2.3. Vine plantations; IV. National Regulatory Framework Applicable to Wine Production and Marketing; IV.1. Definition of Wine and Other Wine Products; IV.2. Classifications of Wine; IV.2.1. Sugar content; IV.2.2. Quality and origin; IV.2.3. Other classifications; IV.3. Protection by Controlled Designation of Origin and Geographical Indication; IV.3.1. Attestation and control of grapes and wines; IV.3.2. Transport of wine products and mandatory records; IV.3.3. Packaging, labelling and marketing of wines.

Les sensations perçues au nez et en bouche jouent un rôle déterminant sur l’acceptation des vins par les consommateurs, au point que leurs préférences sont fréquemment fondées sur des attributs sensoriels qui relèvent de la flaveur, lesquels viennent s’ajouter à une première appréhension visuelle. Il existe à ce titre un champ sensoriel encore peu exploré alors que nombre de prescripteurs s’en sont déjà emparés : la minéralité. Une première approche statistique montre que l’emploi de ce concept a grandement augmenté depuis une dizaine d’année dans tout type discursif et, en particulier, dans les discours marketing au sens large, tandis que les professionnels eux-mêmes ne sont pas toujours unanimes sur le sujet. Ce qui émerge est le caractère multimodal de cette sensation portée conjointement par des dimensions olfactives et gustatives. A cela s’ajoute des représentations fondées sur le lien au terroir, sur l’authenticité, sur le rapport aux vins blancs plus qu’aux vins rouges. En outre, cette sensation qui relève d'un processus dynamique, depuis l’olfaction jusqu’à la mise en bouche, repose sur des déterminants constitutifs du vin encore mal connus. Au terme de ces premières hypothèses, plusieurs questions restaient posées : Qu'est-ce qu'un vin minéral ? Quels sont les principaux  synonymes de minéralité ? Quel degré de superposition y-a-t-il entre minéral et minéralité ? Les professionnels et les non professionnels recourent-ils aux mêmes conceptualisations à cet égard ? Ces notions sont-elles identiques selon que l'on s'adresse à un vin blanc ou à un vin rouge ? Pour y répondre, l’Institut Œnologique de Champagne, le Centre des Sciences du Goût et de l'Alimentation (UMR 6265 CNRS, 1324 INRA-UB), le Laboratoire InterLangues Texte Image Langage (EA 4182) de l’Université de Bourgogne et l’Ecole d’ingénieurs de Changins (Suisse), avec le soutien de l’Union des Œnologues de France, ont entrepris une étude destinée à recueillir des éléments permettant d’approcher, à travers la combinatoire et la mise en discours de certains termes cibles, les modes de conceptualisation de ces notions. Pour ce faire, deux populations sont interrogées au sein de la sphère francophone franco-suisse, l'une constitués de consommateurs, l'autre de professionnels. La première étape, conduite au cours de l’année 2010-2011 sur un panel consommateur, a permis de recueillir un ensemble de quelque 400 réponses et de constituer un corpus discursif accompagné de méta-données sociologiques sur les répondants débouchant sur la différenciation de sous-corpus en fonction de critères se révélant pertinents, comme notamment l’âge, le sexe et surtout le degré de connaissances dans le domaine du vin. Une première analyse lexicale, conduite à partir de la recherche de proximités combinatoires avec le logiciel libre ®Concordancer for Windows, a permis de dégager les grandes tendances dans l’utilisation des termes minéralité/minéral en fonction des critères ci-dessus et révélant des traces de transferts du discours expert vers le discours consommateur.

La technique de fermentation du vin en récipients d’argile remonte au tout début de l’histoire de la vitiviniculture. Cette méthode primitive de vinification s’est perpétuée jusqu’à nos jours dans trois régions du monde ancien : en Transcaucasie, en Espagne et au Portugal. Cet article présente une analyse du cas d’étude portugais dans une perspective transdisciplinaire et transhistorique, ayant pour objectif de comprendre pourquoi et comment cette tradition s’est perpétuée dans cette région de la péninsule Ibérique, prenant comme point de départ la théorie formulée par le géographe Orlando Ribeiro pour expliquer cet archaïsme régional.

See the powerpoint of the communication here: https://www.academia.edu/3416791/Les_vins_au_go%C3%BBt_dargile_anatomie_d_une_tradition_plurimill%C3%A9naire._Le_cas_d_%C3%A9tude_portugais_du_vin_de_talha

The family settled in Colombaro, near Formigine (italian province of Modena), in the first years of XVIII century. In the two centuries before, they lived in the near Spezzano, where they had farms and even an altar in the parish church. The surname was probably originated by an ancestor named Agazotto (derivated from Agazio). A coat of arms was used by the family at least from the beginning of XVII century.

. Following the proposal of Gautier (2018), an important part of the “terminology” of wine tasting notes is made up by hedonic markers that cannot always be treated as terms – in the traditional meaning of technical/specialised terms – as they lack a consensual definition acknowledged by field experts. The main challenges of such markers concern at least the following three dimensions: (i) they are directly linked to the gustative experience of the taster/speaker and his/her experiential memory; (ii) they are also linked to the field knowledge and the degree of expertise of the taster/speaker – be it a “true” knowledge or his/her ability to imitate expert discourse and (iii) they are mostly situated at the interface between sensory descriptors and “pure” hedonic expressions.

More specifically, this study will discuss the semantic processes at work along this dividing line between terms and non-terms by analysing both the terminologisation and the determinologisation paths. It relies on a corpus of tasting notes in German, collected from online websites. The case study will be dedicated to the very interesting marker mineralisch (mineral), widely used to describe some types of white wines since about 15 years, and which exactly illustrates our research questions (cf. also Temmerman 2017). According to the degree of expertise, it functions at both levels (sensory and/or hedonic marker) and thus presents a different load of expressivity.

Prinsloo, F.C. and Lombard, A. (2015). The Role of Floating Solar Energy Systems in the Energy-Land Use Nexus: A Case Study on the Potential for South African Wineries. 2nd Annual International Conference of the Journal of Green Economy and Development (JGED), Kloof, South Africa.

The South African Government are working on the introduction of a carbon tax (eco-tax, environmental tax) for implementation by the year 2017. Some of the latest changes expected in the final carbon tax is the inclusion of a formula to adjust the basic percentage tax-free threshold to reward over-performance (energy sold back into the Eskom-grid). It is believed that this carbon tax formula and associated incentives will provide the Agricultural Industry with the necessary incentives needed to push the Agricultural economy onto a low-carbon growth trajectory. However, interactions between agricultural produce, energy and preservation are driving potential land-use changes. The energy-land use nexus provides a framework for approaching policy to minimize points of conflict between energy goals on the one hand and agricultural land conservation/food production on the other. This study reports on issues around the land-use nexus in deploying floating solar systems in the vineyards of local wineries as part of bio-diversification, as well as on the socio-economic benefits and carbon tax implications for such developments. It also empasises aspects around social impact assesment. This research forms part of a larger study on the environmental, technological, economic and sustainability considerations in implementing floating solar systems in vineyards of the Western Cape Winelands, based on lessons learnt from the USA Napa valley wine region and other international floating solar projects.

Keywords: sustainable wine farming, winery vineyard floatovoltaics, floating solar systems, irrigation pond solar, pontoon solar, solar power energy, renewable energy, carbon footprint analysis, carbon tax

Nylon-6 nanofibrous membranes (NFM) prepared by electrospinning have been used as solid state support for the immobilization of the yeast Saccharomyces cerevisiae and then applied for the fermentation of grape juice. The membranes were characterized by scanning electron microscopy. The resulting metabolic activity was characterized by microcalorimetry. Sugar and ethanol changes during fermentation were monitored by HPLC. The results showed that the fermentation performance of immobilized yeasts on NFM is equal or even superior to the traditional fermentation process with yeasts freely dispersed in the medium. From calorimetry, free and immobilized yeasts showed the same enthalpy value in model solution, regardless to the amount of yeast loaded (52.2 ± 5.9 kJ mol −1 of glucose). Instead, immobilization of yeasts resulted in shorter lag time. Moreover, the maximum growth rate of immobilized yeasts was the same as with free yeasts in model solutions. However, the growth rate of immobilized yeasts was even higher, when performed in grape juice. In addition, the im-mobilization of yeasts on NFM exhibits the evident possibility of multiple reuse. Three consecutive fermentations were performed without significant loss of the overall performance. These findings support the development of nanostructured solid support for biocatalytic processes like fermentation of alcoholic beverages.

El presente estudio se organiza en bloques temáticos. Consideraremos primero el prestigio de los buenos vinos andaluces y la incorporación de nuevos caldos a esta gama en el transcurso del siglo XIX. Seguiremos interesándonos a varios aspectos de su consumo, hasta sus usos farmacéuticos. Después veremos que la imitación de los néctares andaluces fue un fenómeno complejo que tuvo mucho que ver con su prestigio. Acabaremos considerando los productos de la vitivinicultura andaluza que entraron a finales de siglo en el mercado del vino corriente.

No passado dia 17 de fevereiro de 2022, o Blandy's Wine Lodge acolheu uma ação de formação direcionada às guias turísticas que asseguram as visitas à antiga sede da Madeira Wine Company. Foi ministrada por António José Marques da Silva, professor convidado da Escola Superior de Gestão e Tecnologia (ESTG), investigador integrado do Centro de Investigação, Desenvolvimento e Inovação em Turismo (CITUR) e especialista em patrimónios enogastronómicos.

Esta atividade pedagógica teve como intuito partilhar em primeira mão novas descobertas acerca da história deste edifício emblemático da cidade do Funchal. Foi levada a cabo com o apoio da ESTG e do Polo Madeira do CITUR. Insere-se no quadro do projeto (MAC/4.6C/365) SABOREA – Destinos de Turismo Gastronómicos Sustentáveis, do INTERREG MAC 2014-2020, sendo financiado por Fundos Europeus através do FEDER – Fundo Europeu de Desenvolvimento Regional.

Ce chapitre interroge la place du lexème terroir dans les discours français sur le vin, en posant la question de son statut de terme. Il part de la constatation selon laquelle ces discours sont le plus souvent abordés à travers le prisme d’une conception réductrice de la terminologie aboutissant à une fétichisation naïve du mot, sorti de son contexte et de toute l’écologie du discours nécessaire à sa saisie véritablement pragma-sémantique. Après une mise en contexte intégrant les acquis de la recherche en communication-marketing sur cette question, le terme terroir est positionné à l’intersection entre les trois catégories que nous postulons pour le lexique œnologique en général. S’ensuit une présentation du corpus inédit qui se trouve à la base de l’étude de cas et est constitué d’entretiens semi-directifs de viticulteurs en Bourgogne et dans le Jura. Sur la base d’une analyse outillée, le corps du chapitre est consacré à la mise au jour de trois scénarios structurant, dans ce corpus, les représentations mentales associées, dont l’articulation avec une relecture critique de la définition « officielle » de l’Organisation Internationale de la Vigne et du Vin permet de mesurer la pertinence.

The manuscripts Parisinus Gr. 2244 and Lugdunensis Vossianus Gr. Q 50, two collections of vetinary texts copied in the 14th century, contain practical advice featuring saints who enjoyed great veneration on the island of Cyprus: they are invoked on behalf of the prosperity of the live-stock (sheep and cattle) and in the fight against parasites in vineyards and crops. The six prescriptions, some of which lay down the number of animals to be sacrificed on the saint’s feast, provide
an insight into the everyday reality of the mediaeval countryside, where the peasants
very naturally relied on the benevolence of God by the intercession of his saints.

Organic residue analysis (ORA) has been recognized as a valuable contributor to archaeological field research with the site of Tel Kabri known as one of its earliest adopters, going back to its first major expedition in the 1980s. While great advances have been made in the intervening years, ORA still finds itself an irregular fixture in field research as a whole. Presented here are the early steps taken during the renewed expedition to produce not only ORA results but also to help incorporate ORA more effectively and comprehensively into standard archaeological research design and practice. While definitive results and details of the ancient viticulture activities that have become a fixture of understanding the palatial economy at the site will be presented in Kabri III, the general findings over the years nevertheless provide useful contextual background and highlight the invaluable methodological insights and overall significance of the initial ORA results provided by the 2005–2011 seasons presented here. They hint at the aggregate advantage of conducting ORA studies over numerous consecutive seasons at a well-organized, scientifically investigated site while a part of a larger ORA ecosystem, such as the OpenARCHEM archaeometric database.

It is no breaking news that the city of Venice is in great peril. The city has unfortunately
become victim of its success, and human behavior on the climate worldwide. A cultural
treasure to the world, it has obviously been integrated to the UNESCO world heritage sites.
That does not eliminate the looming risks that threatens the sixteen hundred years old
Queen of the adriatic.

The study investigated the extent to which transmission and cognition, the first two stages in the research use process, are accomplished for winemakers. " Transmission-cognition " was operationalized as the frequency of engagement with information sources considered to be carriers of scientific research. The study also investigated the prominence of four types of research use among winemak-ers (conceptual, symbolic, instrumental and persuasive) together with their interrelationship. Conceptual use of scientific information was reported by 90% of winemakers and is a precursor to the other types of research use. Findings are discussed with reference to knowledge creep and the dissemination of scientific research through central winemakers acting as nodes in social networks.

In the view of evidently proven medicinal benefits of Aloe vera and Mentha arvensis and growing consumer interest in functional foods, aloe and mint were chosen for the production of a functional beverage in the form of wine. The fermentation of exogenously cane sugar supplemented mixture of aloe gel and mint extract, yielded a pale yellowish wine with an ethanol content of 9.5% (v/v). The wine could be considered to be quite health promoting in terms of its total phenolic content, which was 1785 mg GAE/L. LC-MS studies of the same showed the presence of many bio-active compounds including aloin, myricentin, luteolin, quercitin. Value-addition of wine was done by adding the probiotic strain Lactobacillus sporogenes. The probiotic supplemented wine when evaluated against common food borne pathogens, proved to be an effective anti-bacterial therapy. Aloe-Mentha wine thus, can be a promising candidate of the expanding range of functional beverages.

Comment s’exprime-t-on sur le vin en chinois ? A quoi faut-il s’attendre lorsque les chefs étoilés découvrent leur verve poétique ? Comment peut-on vanter les qualités d’un vin pétillant français non fabriqué en Champagne ? Où trouve-t-on un grand corpus historique des menus de restaurants ? Quelle est le rôle des céréales dans la mythologie grecque ? Comment traduit-on en français des descripteurs oenologiques allemands comme fruchtig, milchig, cremig, schokoladig, traubig, rosenduftig ? Est-il nécessaire que le client comprenne tout ce qui est écrit dans le menu ? Autour de la thématique des terminologies et des discours gastronomiques et oenologiques, ces dernières années ont vu s’établir une communauté scientifique francophone, mais d’origines et de disciplines très diverses. À côté de l’intérêt traditionnel porté au vin, le présent volume met l’accent sur la gamme des « autres produits » (café, thé, pâtisseries, lait, poisson…), émules du vin qui serait leur produit phare pour la sophistication terminologique et discursive – cela depuis des disciplines aussi diverses que la sémiologie, la linguistique, la traductologie, les études littéraires et culturelles, le marketing, le tourisme, la biochimie alimentaire, la gastronomie, la boulangerie, etc.

L'objectif du texte est celui de présenter le numéro et les articles qui le composent. Au terme de ce numéro, force est de constater qu’interroger la gastronomie et l’œnologie emmène dans des territoires heuristiques à chaque fois insoupçonnés. Investigué par la sociologie, l’anthropologie, l’histoire, la géographie, ce fait social l’est depuis très récemment par les sciences de l’information et de la communication (SIC). Si, depuis une quinzaine d’années, les SIC questionnent sa médiatisation, ses scénographies, son artification, les identités culturelles qu’elles façonnent, l’objectif de ce numéro demeurait de l’interroger par le prisme du discours communicationnel élaboré par et autour de terminologies professionnelles utilisées et partagées, d’une part, dans des dispositifs très divers (manga, architecture, littérature, scénographie...) et d’autre part, par des acteurs très diversifiés (professionnels comme profanes).

Assuming a holistic view of attribution, the paper presents hypotheses regarding the mediating role of brand related attributions in the relationships between tourists' experiences (pleasure, arousal, satisfaction) and their emotional attachments to place-based brands. Testing the hypotheses involves a sample of 3460 visitors to fifteen international regions and examining wine (eg, regional umbrella brands such as Bordeaux, Rioja, Tuscany, Napa, and Western Hills) as the tested stimulus. Results suggest that brand related attributions ...

Frédéric Duhart, Fernando Mujica and Pablo Lacoste, « Chacolíes: Light Wines and Strong Identities in North-West Spain and South America.», Journal of Chinese Dietary Culture, 16, 2, 2020, p. 83-131.
查科麗Chacolíes：西班牙西北與南美的淡薄酒及強認同
查科麗（Chacolíes）是一種廣受歡迎的淡薄葡萄酒，起源於16世紀初的西班牙西北部，美洲地區的歷史則可追溯至18世紀末或19世紀初。查科麗在西班牙西北部（坎塔布里亞、巴斯克地區、納瓦拉、和布爾戈斯）、智利、阿根廷（里約內格羅省）等地有悠久的生產歷史。目前巴斯克地區生產的查科麗受到三種「原產地名稱保護制度」的規範：1989年格塔里亞查科麗（Getariako Txakolina）、1994年比斯開查科麗（Bizkaiko Txakolina）、和2001年阿拉瓦查科麗（Arabako Txakolina）。在討論查科麗其他面向之前，我們首先從「查科麗」的詞源來討論其複雜的內涵與概念。我們認為最可能的推論是與當地葡萄酒酸度有關的假說。其次，我們分析不同種類查科麗的共同主要特徵演變過程，與人們認知的改變。查科麗可以是白酒、紅酒、或粉紅（rosé/ojo de gallo [cock eye]）酒。曾經不管何時何地，查科麗都是最淡薄的葡萄酒。雖然在1870年代仍有酒精只有5度的查科麗白酒，然而，查科麗也無法抵抗世界趨勢而逐漸提高其酒精濃度，目前最淡薄的查科麗大約是9度。查科麗也與特定的社會性連結，參與了多重認同的建構過程。在西班牙西北部，小酒館稱之為Chacolí或Txakoli，用來搭配在地常見料理。在過去幾十年中，在美洲和西班牙產區都舉辦了「查科麗」嘉年華。查科麗所具有的獨特性，提供我們一個重新思考社會如何建構所謂「好」葡萄酒的絕佳例子。
Chacolí is the name of a fascinating family of light wines that was born in Northwest Spain at the turn of the 16th century and whose American branch dates back to the end of the 18th or the beginning of the 19th century. Chacolíes have been historically produced in Northwest Spain (Cantabria, Basqueland, Navarre and Burgos), and Chile and Argentina (Rio Negro). Those from Basqueland are currently sold under three Protected Denomination of Origin: Getariako Txakolina (1989), Bizkaiko Txakolina (1994) and Arabako Txakolina (2001). In this synthetic panorama, we first question the complex notion of “chacolí”, taking into account its etymology. We show that the most probable hypotheses are those that link “chacolí” with the relative acidity of local wines. Then, we consider the main characteristics of the different kinds of chacolí, their evolution and changing perceptions of them. Chacolíes could be white, red or rosé/ojo de gallo [“cock’s eye”] wines. Chacolíes were, everywhere and every time, ones of the weakest wines available. In the 1870s, it was still possible to find white chacolíes with 5° of alcohol in some years. However, they were no exception to secular global trend towards higher alcohol levels in wines. The weakest current chacolíes contain around 9° of alcohol. Chacolíes were also linked with specific sociabilities and involved in various identity processes. In Northwest Spain, a tavern where these local wines were consumed with popular dishes was known as a “Chacolí” or “Txakoli”. During the last decades, Chacolí festivals have been created in the American and Spanish production areas. Finally, Chacolíes are perfect products to think about the social construction of the goodness of wines because of their particular intrinsic qualities.

Prinsloo, F.C. (2015). Environmental impact factors in floating solar systems: Lessons for the South African wine industry (Die omgewingsimpakte geassosieer met drywende sonkragstelsels in die wynbedryf). ASSAf 2015 Student Conference. Bloemfontein, South Africa.
In sustainable wine farming, the main aim is to minimize environmental impact and to ensure sustainability and economic viability through environmentally sound production practices. This study evaluates the environmental impact of integrated over-water vineyard irrigation solar energy solutions in winery production systems and show that floating solar systems on vineyard irrigation ponds in the Western Cape wine region may ensure positive environmental impact benefits.
The main aim is thus to minimize environmental impact of the overall winery processes by way of ensuring sustainability and economic viability through the environmentally sound production practices. In this study we evaluate the environmental impact of integrated over-water vineyard irrigation solar energy solutions in agricultural winery production systems. In these solutions, vineyard irrigation ponds are used to house floating solar renewable energy systems to ensure that precious agricultural land is conserved for growing grapes. In general, it takes around 10 litres of water to produce one litre of wine, of which 2.4 litres of water is used in the winery, while around 0.71 GJ of electricity is required to make one kilo-litre of wine. In this context, and based on parallel experiences by farmers from the USA Napa wine region, the article shows how floating solar renewable energy systems on vineyard irrigation ponds in the Western Cape wine region of South Africa may ensure positive environmental impact and water preservation benefits. These benefits include irrigation pond water/wastewater evaporation control as well as algal growth control. At the same time floating solar systems would supplement the energy requirements of the winery to ensure more sustainable vineyard irrigation, winery refrigeration, packaging and lighting. Within the context of the latest South Africa carbon tax formulas, it is further shown that concentrated solar and photovoltaic floating solar solutions in over-water vineyard irrigation systems may benefit from some of the latest expected changes in the final carbon tax, such as the inclusion of a formula to adjust the basic percentage tax-free threshold to reward over-performance (energy sold back into the national/Eskom-grid), to help ensure economic sustainability.

Keywords: environmental impact, sustainable wine farming, sustainable viticulture, sustainable oenology, vineyard floatovoltaics, irrigation pontoon solar, renewable energy, carbon footprint analysis, carbon tax, environmental geography, physical geography, sustainable development, iMap server, GIS, intelligent maps, economic optimization, environmental model, sustainable winemaking

This chapter is part of the book "Cultures of Wine" (Les cultures du vin) edited by Jean-Claude Taddei and published by L'Harmattan in 2022.

Ce chapitre a été publié dans l'ouvrage collectif organisé par Jean-Claude Taddei, "Les cultures du vin", et publié aux éditions L'Harmattan en 2022.

Ce chapitre aborde le vin, et plus particulièrement la consommation du vin, par le lien social. Il s’appuie sur un travail ethnographique qui n’apparaîtra ici, espace imparti oblige, que de façon limitée pour privilégier les conclusions. Mon approche du vin emprunte tout d’abord à l’anti-utilitarisme du sociologue Alain Caillé, dont l’œuvre propose un éclairage du social qui contraste avec l’instrumentalité, le fonctionnalisme, et la "dark anthropology" qui dominent aujourd’hui les sciences sociales.  L’anti-utilitarisme propose un « tiers paradigme » (Caillé, 1994, 2007): au-delà de l’individualisme et du holisme, et au-delà d’une conception sacrificiel du don et d’une logique de l’intérêt. Le vin dont il est question ici sera outre-calcul, relativisant notamment le concept bourdieusien de distinction. Enfin cette étude s’appuie sur trois concepts anthropologiques: la commensalité, l’intimité culturelle, et la dissémie.

L'objectif du texte est celui de présenter le numéro et les articles qui le composent. Au terme de ce numéro, force est de constater qu’interroger la gastronomie et l’œnologie emmène dans des territoires heuristiques à chaque fois insoupçonnés. Investigué par la sociologie, l’anthropologie, l’histoire, la géographie, ce fait social l’est depuis très récemment par les sciences de l’information et de la communication (SIC). Si, depuis une quinzaine d’années, les SIC questionnent sa médiatisation, ses scénographies, son artification, les identités culturelles qu’elles façonnent, l’objectif de ce numéro demeurait de l’interroger par le prisme du discours communicationnel élaboré par et autour de terminologies professionnelles utilisées et partagées, d’une part, dans des dispositifs très divers (manga, architecture, littérature, scénographie...) et d’autre part, par des acteurs très diversifiés (professionnels comme profanes).

out le monde s'intéresse au vin, moins à la psychiatrie. Comment s'y intéresser via le vin ? La psychiatrie connaît différentes approches, qui ont des similitudes avec la viticulture, l'oenologie et le travail du sommelier. Ces différents travaux du vin peuvent nous éclairer en retour sur la psychiatrie. Ainsi, il s'agit de regarder le vin comme faisant l'objet d'une science, l'oenologie, et de comparer cette science à celle de la psychiatrie. Cet ouvrage apporte une vision large des relations entre les deux mondes à travers l'histoire, les classifications, la sémiologie, l'approche biopsychosociale, les sciences cognitives, l'imagerie cérébrale, les étiquettes des bouteilles et l'éthique. Il délivre aussi un savoir expérientiel grâce à la contribution de sommeliers, de restaurateurs, de journalistes et de chercheurs d'arômes. Le fil directeur de ce livre est la passion non censurée de l'auteur pour le vin, qui par ailleurs se trouve être médecin, psychiatre et professeur. Ce livre sera utile à la fois aux médecins et aux sommeliers qui acceptent de se cultiver en jetant un coup d'oeil à l'autre culture. C'est un livre un peu fou qui n'existait pas. À lire sans modération.

The aim of this paper was to determine the enological traits of two commercial yeasts (Fermol Rouge® and Fermol Mediterranée®) in a small scale and to evaluate the possibility of their application in commercial production of blackberry wine. Fermentation activity was monitored by measuring CO 2 evolution and CO 2 production rate during microfermentation of blackberry juice performed at 23ºC. Blackberry wines produced by two diff erent yeasts were analyzed in order to compare their composition diff erences. Fermentations were carried on to complete sugar consumption by both yeast strains. Levels of volatile acids formed by the two yeasts were signifi cantly diff erent and diff erences in concentrations of residual sugars, malic acid, lactic acid and pH-value were highly signifi cant. Th ere were no signifi cant diff erences between concentrations of ethanol, total acids and glycerol in blackberry wines produced by both yeasts. Chemical composition of the produced blackberry wines was...

In this Book the Author suggests to his Readers to retrace - halfway between the Chronicle and the History - the ... first Eighty Years of the "Regional Fair of Wines" of Buttrio (Udine), which not only is one of the oldest Exhibitions of the Wine Sector in Italy but also is one of the few Events still in Business and dynamically projected towards the Future.

In questo volume l'autore propone ai lettori di ripercorrere - a metà fra cronaca e storia - i primi ottant’anni di quella “Fiera regionale dei vini” di Buttrio (Udine) che, fra le più antiche manifestazioni espositive del settore vitivinicolo italiano, è un delle poche ancora in piena attività e dinamicamente proiettata verso il futuro.

CALL FOR APPLICATIONS
for the 2020 SIAD international prize for innovations in the use of technical gases within the viniculture and oenology sector

With the aim of promoting research and innovation in the use of technical gases within the viniculture and oenology sector, OICCE and SIAD have established the “SIAD international prize”