Identification of the agronomical and landscape potentialities in Côtes du Rhône area (France)

The qualitative and quantitative distribution of the phenolic compounds in red wines depends on cultivars features, on grapes maturation state, on grapes processing technology including must obtention, as well as on maceration-fermentation method (Margheri, 1981). The last two factors are responsible for the different phenolic composition of the wines produced from the same cultivar.

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

Climate change and the growing need to reduce the use of phytosanitary products demand the exploration of disease-resistant grape varieties and/or adapted to drought conditions.

The quality of any alcoholic beverage depends on many parameters, such as cultivars, harvesting time, fermentation, distillation technology used, quality and type of wooden barrels (in case of matured drinks), etc.; however, the most important factor in their classification is content of volatile compounds.

In addition to studies on the edaphic and landscape characteristics of the environment (Dolédec, 1995), the characterization of the physiology of the vine and of parasitism during its vegetative cycle represents an essential component of knowledge and management of the terroirs.