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

Parallèlement à la connaissance des aptitudes viticoles, le terroir témoigne d’une identité locale, d’une spécificité des conditions de productions et d’une originalité des lieux.

In red wines, anthocyanins evolve during the wine-making process and ageing. They react with other compounds (such as vinylphenols, acetaldehyde, pyruvic acid…) to form a stable family of compounds called pyranoanthocyanins. Furthermore, the oxidation process can modify the anthocyanic profile of a red wine. It is also interesting to evaluate the occurrence of the different subclasses of pyranoanthocyanins and to characterize their chemical properties. The first objective of this study is to evaluate the occurrence of the different groups of pyranoanthocyanins in an oxidised Merlot wine by a centrifugal partition chromatography strategy. The second goal is to evaluate their relative impact in red wines from Bordeaux region by measuring their concentrations.

As an economically important fruit crop, continuous cropping of grapes can potentially impact soil health resulting in decreased yields.

The principles of virological control on different types of grapevine collections and plantations are summarized.

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.