Influence of Partial Rootzone Drying on grape and wine anthocyanin composition

Un projet touristique innovant est en cours dans la zone historique croate d’Istrie Centrale, autour de la magnifique ville de Motovun. L’approche méthodologique repose sur le concept de «Système Productif-Global du Territoire» et s’appuie tout particulièrement sur celui de « Zonage Vitivinicole ». Elle tient compte de toutes les facettes, définies dans celui de « Grand Zonage » (Cargnello G., 1999).

With climate change, it is progressively more often to obtain grapes with an acceptable content in sugars or acids but with immature tannins described as green, aggressive or hard (noted as GAH onwards). During winemaking, the oenologist has to make decisions related to the elaboration of such grapes based mainly on empirical experience, given the lack of objective criteria to this concern. An increase in the chemical and sensory knowledge of immature tannins would allow managing this GAH character of grapes with the maximum possible efficiency during winemaking processes. The present work aims at isolating and identifying the group of compounds responsible for the GAH character present in wines.

Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

We depict the main features of five viticulture agroclimatic indices for 626 wine growing regions within 41 countries.