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When wine has a thirst for research. © FOTOLIA, Fotolia

When wine has a thirst for research

Updated on 06/20/2017
Published on 09/08/2013
Keywords: oenology - wine


Red, white, rosé... sweet, dry, sparkling... since man first sought to master the production and storage of wine, science has played a central role. How does the taste of a wine develop? Where do its aromas come from? By looking at vines, their genomes, varieties, grapes, bacteria or yeasts, INRA scientists are uncovering the secrets of this extraordinarily complex mixture, in order to improve its quality.

Although they are constantly enriching their knowledge of the chemistry of wine, INRA scientists have also been the inventors of technological processes that are already disseminated throughout the world. The removal of alcohol, the Flash détente process, aroma capture, tangential microfiltration, etc., are all innovations that can optimise the production, stabilisation and packaging of wine. But INRA is also in the forefront when it comes to understanding the links between a wine and its terroir, and proposing scenarios for adaptation to climate change. Today, one of its priority research areas is to ensure a transition towards viticulture that uses the fewest possible inputs and produces wine containing a minimum of additives.

France is the leading wine producer in the world, and reputed for this symbol of gastronomy and the art of living. Wine is the most widely consumed alcoholic drink in France. INRA conducts its research on wine and oenology in its own vineyards, on its experimental plots or in laboratories based in the heart of French wine regions, as close as possible to actors in this industry. From the perception of wine to its production, from our glasses to the grape, this document is devoted to all aspects of wine.

And you can read it to your heart's content!


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