Characterization of Mesoclimatic zones competent for the culture of vine (vitis vinifera l.) in the province of San Juan, Argentina

Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process.

Les paysages participent à l’identité des vins de l’Hérault, avec une grande richesse de diversité. Leur observation, au travers des quatre saisons, s’appuie sur deux dimensions primordiales : la genèse de leur construction par l’homme et l’esthétique. L’hiver est la saison la plus favorable au décryptage de ce vignoble étagé, du littoral méditerranéen aux premières pentes du Massif Central; il permet de lire l’histoire des stratégies viticoles des vignerons. Les autres saisons sensibilisent plus à la beauté de vignobles dans des écrins de végétation typiquement méditerranéenne. La multiplicité des pratiques culturales et des cépages contribue à cet attrait. L’incitation au parcours, en toute saison, est très forte grâce au réseau des routes et des chemins de vigne.

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.

Aims: The objective of this research was to analyse the spatial and temporal variability of vine phenology of the Tempranillo variety in the Toro Designation of Origen (DO) related to climatic conditions at present and under future climate change scenarios.

Vintage is part of « terroir ». The aim of this work is to study, through vine and berry parameters, the effect of vintage on the three major red grape varieties in Côtes du Rhône : Grenache N, Syrah N and Mourvedre N. We first characterized vintages 1997 to 2003, highlighting similar features in grape development across the different cultivars since 2001 only.