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Summary |
Link to english.doc | |
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I – Modern approaches of
ripening physiology Scientific understanding of the ripening phenomenon * Physiology Physiological factors triggering ripening JEAN-PIERRE GAUDILLÈRE (Inra Bordeaux)  Link
to JP-Gaudilère.pdfManagement of Ripening ALAIN CARBONNEAU (Agro Montpellier- IHEV) Link
to Carbonneau.pdf*Molecular Biology Grapevine genomics and ripening on-going worldwide research • ROMAIN FOUQUET et SERGE DELROT (Université Poitiers) • MARK THOMAS (Adélaïde, Australie) • GRANT CRAMER (Univ.Reno, Nevada) stress hydrique Link
to Fouquet-Cramer-Delrot-Thomas.pdf
The impact of ripening on wine-making: links between ripeness and targeted types of wine. MARIO FALCETTI (Contadi Castaldi, Italie) Link
to Falcetti.pdfII- Evaluation of ripeness – Analytic tools The use of sensorial analysis for evaluating the enological potentialities of the grapes FLORENCE GRAS ( ICV , Montpellier) Link
to Gras-Rousseau.pdfApproaches to assessment of the harvest biological content thru IRTF*. Evaluation of ripeness level, technological potential and presence of contaminating microorganisms. MARC DUBERNET (Laboratoire Œnologique, Narbonne) Link
to Dubernet.pdfThree recent techniques for evaluating the quality of grapes. • NIR Spectrometer JM DESSEIGNE ( ITV) Link
to Desseigne.pdf
• Imagery on harvest : CH.GUIZARD (Cemagref), Sylvie ROUSSEL • Aroma precursors thru IRTF* : R .GUÉRIN-SCHNEIDER (ITV-INRA Montpellier) Synthesis and conclusion PETER HAYES Association’s President Link
to Hayes.pdf
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