The social construction of wine-growing areas: the “Graves de Bordeaux”

Full understanding of grapevine responses to variable soil resources requires
assessing the grapevine root system. Grapevine root systems are expansive and examining deep roots (i.e., >40 cm)
is particularly important in conditions where grapevines increase reliance on deep soil resources, such as drought
or plant competition. Traditional methods of assessing roots rely on morphological traits associated specific
functions (e.g., root color, diameter, length), while recent methodological advances allow for estimating root
function more directly (e.g., omics). Yet, the potential of applying refined methods remains underexplored for roots
at deep depths.

Les buts principaux de cet essai, sont la mise en évidence des effets traitement agroviticole et millésime, par une recherche de liens entre les données vendanges et sensorielles des vins issus.

Lo studio è stato condotto in vigneti commerciali di Vitis vinifera cv Nebbiolo localizzati in Piemonte, Italia del Nord-Ovest, intorno alla sommità di una collina. L’obiettivo dello studio è stato di determinare come l’esposizione del vigneto possa influenzare il comportamento vegetativo della vite, il manifestarsi delle fasi fenologiche, e la cinetica di maturazione dell’uva con particolare riguardo all’accumulo di antociani e flavonoli.

Different “landscape unit” have been identified in Bolgheri area (a viticultural appellation in the Tirrenian coast of Tuscany) by the aid of pedological, landscape and agronomic observations in the 1992-1993 period. In all cultivar (Sangiovese, Cabernet Sauvignon and Merlot) x landscape unit combinations, experimental plots were chosen in homogeneous vineyards, single cordon trained (about 3300-4500 vines/hectare). Grape maturation was studied by weekly samples of berries from veraison to vintage in the 1992-1995 period. At harvest yield and must composition traits were measured and, from the most représentative plots, sixty kilograms of grapes were harvested each year and vinified according to a standardised scheme. Wines were evaluated by standard chemical and sensory analyses.

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.