Enological characters of thirty vines in four different zones of Tuscany

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

The interest in sustainable and ecologic agricultural practices in grapevine has grown significantly in recent years in the context of ecological transition. Organic mulches are treatments that support the circular economy and positively affect the soil and the plant. They are an alternative to herbicides and other conventional practices since they may influence soil moisture, erosion, structure and weed control. However, their effects on the soil and must microbiota remain unknown.

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Varietal thiols 3-sulfanylhexan-1-ol (3SH), 3-sulfanylhexyl acetate (3SHA) and 4-methyl-4-sulfanylpentan-2-one (4SMP) are essential for fruity aromas of Sauvignon Blanc wines. The concentration of varietal thiols in wines was thought to be related to the concentration of their precursors in grapes, however only a small proportion of precursors are released to varietal thiols during fermentation. New findings suggested that specific grape juice metabolites could significantly impact on the development of three major varietal thiols and other aroma compounds of Sauvignon Blanc wines.

Le lien fonctionnel entre typicité et terroir a été étudié en prenant en compte deux dimensions importantes : le type de sol et la date de vendanges. Ces deux facteurs sont, à des degrés divers