Baseline assessment of microplastic concentrations in marine and freshwater environments of a developing Southeast Asian country, Viet Nam.

In aquatic environments, assessment of microplastic concentrations is increasing worldwide but environments from developing countries remain under-evaluated. Due to disparities of facilities, financial resources and human resources between countries, protocols of sampling, analysis and observations used in developed countries cannot be fully adapted in developing ones, and required specific adaptations. In Viet Nam, an adapted methodology was developed and commonly adopted by local researchers to implement a microplastic monitoring in sediments and surface waters of 21 environments (rivers, lakes, bays, beaches) of eight cities or provinces.

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region.

In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of . In such conditions, we know that classical oenological parameters (sugars, pH, total acidity) may change but there is little information concerning the impact of grape berry maturity on wine proteins and foaming properties. Therefore, healthy grapes (Chardonnay and Pinot meunier) in 2015 and 2016 were picked at different maturity levels within the range of common industrial maturity for potential alcohol content 8⁻11% v/v in the Champagne region.

Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.

Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differences from the beginning to the last step of pressing cycle for numerous enological parameters.