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Le vin jaune : L'or du Jura

Le vin jaune : L'or du Jura | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it
Célébré chaque premier week-end de février sur ses terres natales, le nectar aux arômes déroutants s'arrache aux...

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New evidence that red wine component resveratrol activates SIRT1 pathway and prolongs life

New evidence that red wine component resveratrol activates SIRT1 pathway and prolongs life | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

A new study demonstrates what researchers consider conclusive evidence that the red wine compound resveratrol directly activates a protein that promotes health and longevity in animal models. What’s more, the researchers have uncovered the molecular mechanism for this interaction, and show that a class of more potent drugs currently in clinical trials act in a similar fashion. Pharmaceutical compounds similar to resveratrol may potentially treat and prevent diseases related to aging in people, the authors contend.

 

For the last decade, the science of aging has increasingly focused onsirtuins, a group of genes that are believed to protect many organisms, including mammals, against diseases of aging. Mounting evidence has demonstrated that resveratrol, a compound found in the skin of grapes as well as in peanuts and berries, increases the activity of a specific sirtuin, SIRT1, that protects the body from diseases by revving up the mitochondria, a kind of cellular battery that slowly runs down as we age. By recharging the batteries, SIRT1 can have profound effects on health.

 

Mice on resveratrol have twice the endurance and are relatively immune from effects of obesity and aging. In experiments with yeast, nematodes, bees, flies and mice, lifespan has been extended.

 

“In the history of pharmaceuticals, there has never been a drug that binds to a protein to make it run faster in the way that resveratrol activates SIRT1,” said David Sinclair, Harvard Medical School professor of genetics. “Almost all drugs either slow or block them.”

 

In 2006, Sinclair’s group published a study showing that resveratrol could extend the lifespan of mice, and the company Sirtris Pharmaceuticals, which was started by HMS researchers, was founded to make drugs more potent than resveratrol. Sinclair is a co-founder of Sirtris, a GlaxoSmithKline company, and remains a scientific advisor. Sirtris currently has a number of sirtuin-activating compounds in clinical trials.

 


Via Dr. Stefan Gruenwald
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Tony Barnes's curator insight, March 9, 2013 12:00 PM

I remember  in the 1970s there was talk of tocopherols having something this kind of health effect.  My chemistry's now rusty. Maybe resveratrol is a tocoperol. Anyway, it's very interesting.

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(EN) - Glossary of Winemaking Terms | Jack Keller

(EN) - Glossary of Winemaking Terms | Jack Keller | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

"A comprehensive glossary of winemaking terms used in winemaking recipes and linked to The Winemaking Home Page, the definitive web site for the home winemaker."


Via Stefano KaliFire
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Sonia Myers's curator insight, March 3, 2013 7:37 PM

Ever wondered how your drop of wine got made???

A very nice infographic here from Jack Keller

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Burgundy establishes flavescence fighting fund

Burgundy establishes flavescence fighting fund | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

On Friday 19 April The Confederation of Burgundy Winegrowers (CVO) established of a "solidarity fund" for fighting Golden Flavescence (Flavescence dorée).

 

A levy of  €6/ha is to finance exploration and analysis in the fight against the golden Flavescence.


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David Swaddle's curator insight, April 19, 2013 11:03 PM

It's pretty unusual for the French to be volunteering an agricultural levy, so the recent vine uprootings must have some of the Beaune producers scared.

 

Let's hope they find a way of stopping this baceria (Candidatus Phytoplasma vitis) and the pesky leafhopper that carries it. Burgundy is expensive enough already.

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Le crémant, ça change du champagne | Slate

Le crémant, ça change du champagne | Slate | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

Parler des vins effervescents en plein mois de février peut paraître infécond, décalé ou tout simplement irraisonné.

Si les prix élevés des champagnes ne permettent pas une consommation régulière tout au long de l’année, il en est autrement des vins effervescents des différentes régions françaises et notamment des crémants de France.

publicité

La Champagne règne en maître sur les vins effervescents en France. Dès que l’on parle de «bulles» l’imaginaire champenois se met en route, soutenu par un puissant marketing, terriblement efficace. Cette mainmise a tranquillement et sagement essayé de dominer l’image des «bulles» françaises afin que la Champagne garde sa prédominance sur les marchés.

Cela s'est accompagné d'un changement de législation, sous la pression champenoise, interdisant aux vins effervescents d’apposer la mention «méthode champenoise» sur leur étiquette. En lieu et place, le lobby champenois imposa «méthode traditionnelle».

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Les vendanges à cheval !

C'est la période des vendanges, grand ballet de tracteurs qui vont et viennent de la vigne à la cuve. Olivier Cousin, vigneron angevin a troqué son tracteur ...


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Une vielle parcelle de vignes classée aux Monuments historiques

Une vielle parcelle de vignes classée aux Monuments historiques | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it
Inédit en France, une vielle parcelle de vignes du Gers, d’appellation Saint-Mont, dont certains ceps datent de 1830, vient d’être classée a...

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Bourgogne : une montée en gamme prévisible avec la petite récolte 2012

Le Bureau interprofessionnel des vins de Bourgogne (BIVB), réuni en assemblée générale à Beaune (Côte-d’Or) le 18 décembre, est revenu sur les conséquences des faibles stocks des vins de Bourgogne, qui ne vont pas s’améliorer avec la récolte 2012...

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France 2012 wines include both beauties and beasts

France 2012 wines include both beauties and beasts | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

Claude Guitard picks white grapes in his vineyards at Chateau Nozieres in Vire-sur-Lot, in France's Cahors region. The experts' early verdict on the prospects for France's 2012 vintages are that there will be some beauties to be found—but you may first need to kiss a few toads. There will be some beauties to be found—but you may first need to kiss a few toads
Such, anyway, is the experts' early verdict on the prospects for France's 2012 vintages, after what has been a testing year marred by dismal harvests. Some regions report remarkable, though scarce, wines, and Bordeaux saw its hopes for another stellar vintage washed away by October rains. "It was complicated. We were eight to 10 days from a really great vintage. There was significant advantage for the Merlot and early-ripening terroirs. Pomerol will be magnificent," said Stephane Derenoncourt, a consulting winemaker. It all comes down to grape variety, terroir (a combination of soil, climate, grape and savoir-faire) and how well the grower managed the crop. "It's not an easy vintage to describe—there's a lot of variability," said Yann Le Goaster, director of the Federation des Grands Vins de Bordeaux...

Read more at: http://phys.org/news/2012-10-france-wines-beauties-beasts.html#jCp

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| La Clef des Terroirs | Film

| La Clef des Terroirs | Film | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

Si vous ne l'avez pas regardé à la télévision vous pouvez acheter Le DVD.

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Le vin jaune : L'or du Jura

Le vin jaune : L'or du Jura | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it
Célébré chaque premier week-end de février sur ses terres natales, le nectar aux arômes déroutants s'arrache aux...

Via Laurent Pierre
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What is Grape Phylloxera?

What is Grape Phylloxera? | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

A scourge erupted in Europe that nearly destroyed every single wine grape in the world. In the late 1800′s, wineries all over Europe ripped up and burned their family’s ancient vineyards in a desperate attempt to stop the spread of disease. By the 1900′s Phylloxera had taken a beyond-imaginable toll: over 70% of the vines in France were dead –the livelihoods of thousands of families were ruined.
There was an international wine deficit. In one scenario, three small precious plots of Pinot Noir owned by Bollinger in Champagne magically resisted Phylloxera. The resulting 3000 bottles of wine called “Vieille Vignes Françaises” (French Old Vines) became the most sought-after bottles of Champagne. Devastated by the wrath, the Minister of Agriculture and Commerce in France offered 20,000 Francs –$1 million today– to anyone who could find a cure.
So what was the cause of the grape phylloxera destruction and how come there is still no cure?
What is Grape Phylloxera?
Phylloxera is a microscopic louse or aphid, that lives on and eats roots of grapes. It can infest a vineyard from the soles of vineyard worker’s boots or naturally spreading from vineyard-to-vineyard by proximity.
Where did Phylloxera come from? short answer: The United States.
The genus Phylloxera is characterized by having three-jointed antennae, the third or terminal much the longest, and by carrying its wings overlapping flat on the back instead of roof-fashion. It belongs to the whole-winged bugs (Homoptera), and osculates between two great families of that sub-order, the plant-lice (Aphididae) on the one hand and the bark-lice {Coccidae) on the other. In the one-jointed tarsus of the larva or newly-hatched louse, and in being always oviparous, it shows its affinities with the latter family; but in the two-jointed tarsus of the more mature individuals, and in all other characters, it is essentially aphididan.
(CHAS. V. RILEY, M. A., Ph. D. “The Grape Phylloxera” Popular Science, May 1874)
European Wine Grapes with American Roots
Today rootstock is still used for much of the wine world and phylloxera is still a danger.
There have been several cases where vineyards have remained untouched by grape phylloxera. While many of these locations are a mystery, a high proportion of the phylloxera-resistant vineyards have sandy soils in areas with high winds.


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How is White Wine Made

How is White Wine Made | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it
How is white wine made? See how white wine is produced with an easy-to-understand infographic. Learn the 4 basic steps on how to make white wine starting with crushing the grapes.

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Michael Penrod's curator insight, April 25, 2013 7:43 AM

Great way to start a Thursday. Learn how White Wine is made so you know what your are drinking for lunch!

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Le changement climatique va redessiner la carte mondiale des vins

Le changement climatique va redessiner la carte mondiale des vins | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

BORDEAUX - (AFP) - Nous sommes en 2050. Les amateurs de vin ne dédaignent pas s'offrir quelques caisses d'un cru de Suède. Un rêve scandinave? Peut-être pas, pour les experts en oenologie et climatologie, qui voient le changement climatique en cours redessiner la carte mondiale des vignobles. Alors que des territoires nouveaux vont pouvoir accueillir des vignobles, les régions viticoles traditionnelles sont sous la menace de l'augmentation des températures et des sécheresses prolongées.


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Phaneuf, Le Guide du vin 2012 | Vin Québec

Phaneuf, Le Guide du vin 2012 | Vin Québec | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

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Vin : La minéralité, un concept à la mode - Actualités - La Vigne, le magazine du monde viticole, de la viticulture et du vin

Vin : La minéralité, un concept à la mode - Actualités - La Vigne, le magazine du monde viticole, de la viticulture et du vin | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it
27 500. C’est le nombre d’occurrences à la minéralité que Cees Van Casteren, journaliste international du vin, a trouvé en épluchant 258 000 notes de dégustation du « Wine Spectator », célèbre revue américaine spécialisée dans le vin.

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David Swaddle's curator insight, February 13, 2013 5:28 AM

OK, it's all in French, but Google does a good job of translating this article.

 

Can you describe minerality?

 

It seems that "minerality" is all the rage. It's mentioned in 10% of all Wine Spectator and Decanter' tasting notes. That's more than "woody", "fruit" or "floral", yet nobody quite seems to be able to describe it.

 

I've done experiments getting people to put pebbles in their mouth and then taste Chablis. It's fun watching their Marlon Brando impressions and seems to help, but it's still difficult to describe.

 

So, how about you. Can you describe minerality??

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Scientists explore what makes food & wine match

Scientists explore what makes food & wine match | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

Pairing food and wine is centuries old, but now science is beginning to back up our hunches.

 

The Huff reports that findings published in the October 9th issue of Current Biology suggest that mouthfeel, the way food feels in our mouths, is responsible for the phenomenon.

 

Yes, you should pair astringent with fatty! It's true. They didn't test using wine, but instead used green tea, grape seed extract and aluminum sulfate - yummy! These all reduced the perception of fattyness in meat. It's the same effect that you get with tannic wines.

 

Personally, I think that this research needs repeating - this time with wines. Who's up for helping?

 

Read the original research here: http://www.cell.com/current-biology/fulltext/S0960-9822(12)00945-1

 

As a side note - maybe this works for couples too. Astrigent, lean and bitter paired with fatty???


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Œnotourisme : la Bourgogne fière de ses cent fêtes

Œnotourisme : la Bourgogne fière de ses cent fêtes | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it
L’année compte 365 jours et, pour les remplir, la Bourgogne offre dans son guide œnotouristique les coordonnées de 336 domaines, maisons et caves coopératives adhérents à la charte d’accueil de Vignes en caves.

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Domaine Léon Barral : l’équilibre dans le vin et l’harmonie à la vigne - Ministère de l'agriculture, de l'agroalimentaire et de la forêt

Domaine Léon Barral : l’équilibre dans le vin et l’harmonie à la vigne - Ministère de l'agriculture, de l'agroalimentaire et de la forêt | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

Sur le pourtour méditerranéen, l’eau fait souvent défaut. De cette contrainte, Didier Barral, vigneron à Lentheric (Hérault) dans l’appellation Faugères, a fait une force. Il a reconstitué autour de ses vignes un système de polyculture-élevage bio dans lequel tout est fait pour favoriser la vie et la perméabilité des sols. Les vins obtenus sont à la hauteur des efforts entrepris.

Des vaches qui pâturent dans les vignes, des tracteurs à chenilles pour ne pas tasser le sol, du compost préparé à partir de cartons de récupération, des nichoirs à chauve-souris... Quand on s’étonne des techniques mises en œuvre sur le domaine, Didier Barral hausse les épaules :« Vous savez, on fait ça depuis longtemps... » 
A en écouter le principal intéressé, tout s’est fait naturellement, à force de travail et de bon sens. Et pourtant, que de chemin parcouru depuis la reprise de l’exploitation, en 1993.

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Le e-learning pour mieux goûter le vin

Le e-learning pour mieux goûter le vin | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

Il était une fois… dans le sud de la France, Gilles et Sylvie Ellul, deux passionnés du vin.

Sylvie, œnologue fraîchement diplômée, intervenant chez ses premiers clients, réalise qu’elle serait encore de meilleur conseil… si elle produisait aussi du vin. Quelques hectares de terre : le domaine Ellul-Ferrières naît, avec lui la société, Capital Vin - conseil et formation en œnologie pour des enseignes de la grande distribution et des professionnels du vin. Problème : les journées n'ont que 24h… Comment se démultiplier quand on doit s’occuper d’un domaine en parallèle ? Alors que les clients se font pressants : les demandes de formation s'accélèrent.

Opportunité : une enseigne de la grande distribution, déjà utilisatrice du e-learning dans d'autres domaines de formation, suggère à Capital Vin d'aller jeter un coup d'oeil du côté du blended learning : des modules e-learning pour les bases et l’analyse et la dégustation forcément en présentiel…


Via TRADCONSULTING 4 YOU, Pierre-André Marechal
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La France a -t-elle réellement gagné la bataille du goût?

La France a -t-elle réellement gagné la bataille du goût? | Veille Oenologie Institut Jules Guyot Raphëlle Tourdot | Scoop.it

 Le rachat, fin août, du château de Gevrey-Chambertin, en Bourgogne, par un homme d’affaires chinois a suscité un vif émoi. Spécialiste de l’économie du vin et auteur de la Guerre des vins, Benoist Simmat dédramatise.
Faut-il s’alarmer du passage de Gevrey-Chambertin sous pavillon chinois ?

Non, c’est plutôt une bonne nouvelle. Ce magnat de Macao a payé très cher un domaine de qualité moyenne, plus vraiment entretenu. Question de prestige : Gevrey-Chambertin est une marque mondiale, un symbole. Il veut restaurer le château, a engagé un vigneron français pour améliorer le vin. Mais c’est ressenti comme un traumatisme et exploité par le Front national car notre vignoble était toujours resté français...


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