Évolutions qualitative et quantitative des flores microbiennes de moûts de pommes à cidre au cours de la fermentation: relations avec le terroir et la composition physico-chimique des fruits

The main challenge of regulated deficit irrigation (RDI) research is to isolate the factors that come with RDI, the direct effect of plant water status from the indirect ones like increased radiation and temperature changes on the cluster zone. This study aims to isolate the effects of vine water status from the effects of increased radiation on the phenolic composition of grapes subjected to RDI.
A three-year study on an RDI experiment where radiation was controlled was implemented in a commercial vineyard of Cabernet Sauvignon in Chile. Four RDI treatments based on partial evapotranspiration (ET) irrigation were established. Irrigation treatments were 100% ET, 70% ET, 50-100% ET (50% ET before veraison and 100% ET afterward), and 35-100% ET (35% ET before veraison and 100% ET afterward).

Pour prévoir et gérer chaque année les principales caractéristiques de la maturation en Champagne, le CIVC (Comité Interprofessionnel du Vin de Champagne) a développé un ensemble de moyens de prévision et d’information très performants qui permettent aux différents acteurs de la filière viti-vinicole de prendre en compte ces informations à l’échelle de chaque terroir communal pour la recherche d’une qualité optimale.

Aim:  The aim of this paper is to demonstrate that the meaning of terroir should be regarded as transient. This is because climate, one of the principal components of terroir, is changing with time, and can no longer be assumed to be constant with fluctuations about a mean. This is due to the climate crisis.

Bud fruitfulness is a key determinant of the potential and the actual yield. The formation of the grapevine yield spans over a period of two consecutive growing seasons (Ferrara & Mazzeo, 2023).

All along the winemaking process, conditioning and aging, wine is susceptible to be contaminated by different molecules. Contaminations can have various origins, related to wine microorganisms or as a result of an exogenous contamination. The aforementioned contamination of the wine can be caused by the migration of molecules from the materials in contact with the wine or by a contamination from exogenous molecules present in the air. Regardless of the source of the contamination, mainly two types of consequences can be observed.