Étude des potentialités des terroirs viticoles: une démarche globale en zone A.O.C. L’exemple des Côtes du Rhône

Wine is a solution containing abundant volatile compounds which contribute to their aroma. Many of them are produced by yeast as metabolism by-products. Different yeast strains produce different volatile profiles. The possibility of studying the evolution of volatile compounds during fermentation, using sampling methods that not alter the volume of fermentation media, is of great interest. In spite of this, non-invasive methods to monitoring the evolution of volatile profile during fermentation have been seldom used. The goals of this work were to use by first time the headspace sorptive extraction (HSSE) as non-invasive method to monitor the evolution of volatile profiles throughout alcoholic fermentation and to study the changes on volatile profiles produced by Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation of a must with high sugar content.

Air temperature is arguably one of the most decisive factors for winegrape varieties developmental cycle, ripening potential and yield.

The Bull’s Blood of Eger (‘Egri Bikavér’) is one of the most reputed red wines in Hungary and abroad, produced in the Northeastern part of the country.

Climate change poses several challenges for the wine-industry in the 21st century. Adaptation of viticultural and winemaking practices are therefore essential to preserve wine quality and typicity. Given the complex interactions between physical, biological and human factors at terroir scales, studies conducted at these fine scales allow to better define the local environment and its influences on grapevine growth and berry ripening.

Oxygen management in wine is one of the most significant challenging issues for winemakers.