Terroir 1996 banner
IVES 9 IVES Conference Series 9 Étude de l’adaptation des cépages Muscat à petits grains et Muscat d’Alexandrie dans l’A.O.C. Muscat de Rivesaltes

Étude de l’adaptation des cépages Muscat à petits grains et Muscat d’Alexandrie dans l’A.O.C. Muscat de Rivesaltes


L’A.O.C. Muscat de Rivesaltes prévoit l’utilisation de 2 cépages Muscats : le Muscat à petits grains (M.P.G) et le Muscat d’Alexandrie (M.A).
A la demande du Syndicat de l’A.O.C. Muscat de Rivesaltes et avec la participation de l’I.N.A.O., la Station VitiVinicole a mis en place une étude pour connaître l’adaptation de ces 2 cépages en fonction des différents terroirs de l’A.O.C. Muscat de Rivesaltes.
L’étude d’un échantillon de V.D.N. muscats, par cépage, sur plusieurs millésimes, à partir des même caves, nous permet de juger des qualités aromatiques de chacun de ces 2 cépages.
Les arômes sont mesurés:
(1) Par chromatographie en phase gazeuse (C.P.G.) des principaux alcools terpéniques : linalol, nérol, géraniol.
(2) A l’analyse sensorielle par une note sur la qualité d’ensemble.


Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article



Directeur de la Station VitiVinicole en Roussillon


IVES Conference Series | Terroir 2000


Related articles…

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.

Nitrogen metabolism in Kluyveromyces marxianus and Saccharomyces cerevisiae: towards a better understanding of fermentation aroma production

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

Assessing bunch architecture for grapevine yield forecasting by image analysis

It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages. The accuracy of the method for predicting bunch weight at different phenological stages was assessed for seven different varieties.


Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Essai de maîtrise optimisée de la vigueur de deux clones de chenin sur schistes verts du carbonifère en zone A.O.C. Coteaux du Layon

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.