Abstract
Proposed by FOULON-SOPAGLY society and INRA, a six years applied research program was developed in France to enable creation of create specific lines to elaborate high quality juice with new adapted grapevine varieties and specialized vineyards, with adapted technology. 448 vine varieties from INRA Vassal first international collection of grapevine species were evaluated to finally select 14: 2 V.vinifera ,9 hybrids, and 3 from INRA creation (ref A. Bouquet) by hybridization. These last references, obtained from 4 or 5 back crossing between Muscadinia. rotondifolia.X.V.vinifera , have in particular a high level of resistance against mildew and oidium.These varieties have RUN 1 and RPV1. resistance genes, with several other secondary genes on one chromosome locus. This makes access to organic market easier. Agronomic criteria are studied for this selection. Among the 14 selected grapevine species, some have high level of polyphenols (6 times more than alicante). Others (white and red) have a high aromatic potential. Others have a low sugar content 135 g/l to 150 g/l) and adapted sugar/ acidity ratio. -In the cellar : The absence of fermentation and alcohol requires optimization of the process for juice making. For example by increasing polyphenols extraction and colour stability by using thermo-treatment. Flash release process coupled with enzymatic soaking on grapes at 45°C for example, increases 2 or 3 fold polysaccharide juice content, and increases anthocyanins extraction and hence colour intensity. With this process the draining of grape marc and juice production increase. Pressure technology by on line horizontal decanter is possible. -In juice storehouse . Electro membrane process, (oenodia membrane process) with specific membranes gives possibilities to achieve two objectives on juice: - Decrease pH and increase acidity of juice and colour stabilization, without any additive.
Highlights
Les enquetes recentes en France (2013) montrent que 43% des Francais consomment tous les jours un jus de fruit, essentiellement au moment du petit dejeuner
Les acteurs europeens du pur jus de raisin sont principalement bases en France et Italie (Tableau 1)
Les mouts ainsi traites par flash detente avec une maceration enzymatique [5], pour la reference Flot Rouge en particulier ont eteextraits en ligne, grace ala force centrifuge par un decanteur horizontal selon le procedeappele Foodec centrifuge, societe Alfa Laval (11)
Summary
Bien qu’historique, le produit jus de raisin ne repond pas et n’a jamais repondu al’attente d’un consommateur adulte europeen : il est trop sucreet s’est donc fait largement distancer par des jus de fruits asucrositeet ratio sucre-acide plus bas, 12 pour le jus d’orange en particulier. L’INRA et la societe FOULON-SOPAGLY, leader europeen des jus de raisins et coordonnateur du projet, conduisent depuis 2009 un programme pour proposer au consommateur une gamme de jus de raisins moins sucres et plus conformes ases attentes : projet FUI Fijus R@isol. Dans le souci d’une conduite en culture raisonnee ou en agriculture biologique, de nouvelles varietes resistantes au mildiou et al’oıdium doivent etre retenues pour certaines de leurs caracteristiques : production de gros fruits rouges et blancs, moins sucres, taux de polyphenols eleves et riches en acides et composes aromatiques. La disparition de l’aide communautaire al’elaboration de jus de raisin qui contraignait economiquement tous les elaborateurs as’approvisionner via les surplus de la filiere vin renforce l’interet economique de ce projet en Europe
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