Pedological factor influence on the viticultural zoning of the Aljarafe Alto (Seville, Spain)

Les fromages d’Appellation d’Origine Contrôlée (AOC) représentent un enjeu économique important pour la filière laitière (11 % des fromages produits en France sont des fromages d’AOC, et dans certaines régions de montagne, cette proportion dépasse 50 %). Les spécificités de ces fromages et leurs liaisons avec les caractéristiques du terroir constituent un système complexe où interagissent en particulier la technologie fromagère et les caractéristiques des laits (composition chimique en particulier). Ces dernières dépendent elles-mêmes des caractéristiques des animaux (origine génétique, facteurs physiologiques, état sanitaire) et de leur mode de conduite (alimentation, hygiène, traite…) (fig. 1). L’influence de ces facteurs de production (alimentation et type d’animal en particulier) sur les caractéristiques des fromages est fréquemment mise en avant par les fromagers, sur la base d’observations empiriques. Il existe cependant très peu de travaux expérimentaux sur le sujet, en raison, entre autres, de la difficulté de séparer correctement les effets propres de ces facteurs d’amont de ceux liés à la technologie fromagère.

An appellation or geographic indication should be based on the terroir concept in order to ensure its integrity. The delimitation of viticultural terroirs must include two consecutive or parallel steps, namely (a) the characterisation of the environment and identification of homogenous environmental units (basic terroir units, natural terroir units) taking all natural factors into account, as well as (b) the characterisation of the viticultural and oenological potential of these units over time.

PR proteins can cause haze in wines, and the risk is to keep the wine unsold. Generally, in winemaking bentonite solves this problem by removing proteins, but it is not a renewable resource, has poor settling, which means difficulty in filtering after use and a considerable loss of wine, it is not a specific adsorbent and may reduce aromas and flavor compounds

Context and purpose of the study. Climate change accelerates grapevine’s phenology, advancing harvests by 2–3 weeks over the past 40 years negatively affecting wine style due to a lack of acidity and too much alcohol.

Atypical ageing (ATA) is a wine aroma fault occurring in white wines characterised by an early loss of varietal aroma as well as nuances of wet mop, acacia blossom, shoe polish and dirty rag among others. 2-aminoacetophenone (2AAP) – a degradation product of indole-3-acetic acid (IAA) – has been described as the major odour-active compound and chemical marker responsible for this off-flavour. Depending on the aroma intensity of wines, its odour threshold varies from 0.5 to 10.5 μg/L. It seems that a stress reaction in the vineyard triggered by climatic, pedological and viticultural factors can ultimately cause ATA development in wines and therefore shorten their shelf-life.