Bilan hydrique: une méthode proposée pour l’évaluation des réserves hydriques dans le zonage viticole

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Tropical wines have been produced in the São Francisco river Valley thirty years ago, in the Northeast of Brazil. The main grape cultivar used for red tropical wines is ‘Syrah’, but wines have presented fast evolution, if they were made in the first or second semester, due to the high values of pH in grapes and wines and high climate temperatures.

Astringency is a crucial sensory attribute typically described as the drying and/or puckering sensation occurring after the consumption of tannin-rich foods and beverages. In this study, thirty-seven red wines from different varieties, origins and styles were evaluated, analyzing both chemical and sensory features. Principal Component Analysis was used for dimensionality-reduction and for correlating selected chemical parameters against astringency. The results showed that tannin content was the most important chemical parameter influencing overall astringency but more clearly the dryness sub-quality, followed by pH, titratable acidity and alcohol content.

Different heat tests are used to predict the dose of bentonite necessary to prevent wine haze after bottling. The most used tests are 60-120 min. at 80°C. Nevertheless, there is a lack of information about the relationship between these tests and the turbidities observed in the bottles after the storage/transport of the wines in realistic conditions, when temperatures reach 35-42°C during 3-12 days.

Within a research project for simulating the nitrogen turnover in vineyard soils and the nitrogen uptake by the grape vine, a previously developed plant growth model (Nendel and Kersebaum 2004) had to be evaluated. A dataset was obtained from a monitoring experiment at three vineyard sites with different soil types, conducted in the years 2003 and 2004.