Caracterización de las tierras de viña de Navarra

The French vine selection partners network is currently made up of 40 regional partners, grouped around IFV (French Institute for Vine and Wine) and INRAE (national research institute for agriculture and environment), whose missions are preservation, selection, and innovation of our varietal diversity. The originality of this device is based on a 3-level organisation: – varietal diversity preservation, with the world reference: the INRAE’s vine genetics resources centre of Vassal-Montpellier (Marseillan, France), the world’s largest ampelographic collection, which includes nearly 6 000 accessions of cultivated Vitis vinifera from 54 countries, as well as rootstocks, interspecific hybrids, wild vines (lambrusques) and wild American and Asian species.

French lawmakers have chosen the family-type winegrowing business as the benchmark for drafting the legal framework for winegrowing businesses and winegrowers. In france (source: msa), in 2022, there were 1,444 new winegrowers, an increase of 3% compared with 2021, representing 10% of new farm managers. The retention rate for winegrowers is 75% (up 13% on 2021), compared with 77% for all agricultural sectors (stable).

Foliar application of urea may be an efficient way to alter grape and wine composition without increasing vine vigor. However, we know little about the impact of this practice on phenolic compounds and yeast assimilable nitrogen (YAN). Adequate YAN is required for an efficient and complete fermentation, while phenolics are particularly important for the sensory profile of red wines. The goal of this study is to test the impact of foliar urea application at veraison, compared to the traditional soil-applied nitrogen fertilization early in the season, on Syrah berry and wine composition in field conditions.

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact.

Beyond the sole warming globally perceived and monitored, climate change impacts water availability. Increasing heatwaves frequency observed during the last decades