Déterminisme de l’effet terroir: influence de la surface foliaire primaire de la vigne en début de cycle sur le potentiel vendange

Modern grapevine breeding programs have overcome many challenges using genomic selection, which has allowed breeders to make targeted selections at earlier stages in the breeding process. However, the cost of genetic testing may present a burden for some programs, and markers often struggle to accurately predict quantitative traits. Recent advances in high throughput, high-dimensional data have provoked investigation into the use of high-dimensional phenomics as a low-cost addition to the grape breeder’s toolkit that may offer advantages in predicting quantitative traits. High-dimensional secondary trait (HDST) data has been employed in annual crops for prediction of agriculturally important traits such as yield.

Stems may bring various benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity.

The peppery attribute is often used to describe the aroma of Syrah wines. Rotundone was identified as the main aroma compound responsible for these notes. A significant percentage of anosmic respondents to this molecule was reported in previous studies. However, in most cases, these anosmic respondents, formally tested through three-alternative forced choice (3AFC), frequently declare being able to perceive peppery notes in wines. The main objective of this study was to investigate how anosmic French producers from two different regions conceptualize the peppery notes in Syrah red wines, and how they link it to production practices in comparison with non-anosmic producers.

The research examines how two characteristic cultivations of a territory like the vine and the hazelnut shape the identity of a unique terroir: Langhe (North West italy).

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation