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

Many compounds of interest in wine are difficult to analyze since they are present in very small quantities or they are unstable. The need for reliable data led scientists to develop complex method in order to overcome the analytical difficulties and provide accurate quantitative data for grape or wine characterization.

Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.

The important grape variety Welschriesling for Austrian and Southeast European viticulture has been selectively bred over the years for improving some quantitative traits. Collected genotypes as well as the local clones were examined from agricultural, analytical, sensory, and genetic perspectives.

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).