Étude intégrée et allégée des terroirs viticoles en Anjou: caractérisation et zonage de l’unité terroir de base, en relation avec une enquête parcellaire

Pour son travail de cartographie et de caractérisation des terroirs, la Cellule Terroirs Viticoles utilise la méthode développée par l’Unité Vigne et Vin du Centre INRA d’Angers. Cette méthode reconnue au niveau international est appliquée dans les vignobles du Val de Loire à l’échelle du 1/10 000e et est valorisée par des éditions d’Atlas Viticoles à destination des viticulteurs et des organismes techniques.

The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation. Grape processing aims to extract maximum amount of the precursors from the berry skin to increase the potential for a strong varietal aroma in the wine. Subsequent yeast selection plays an important part in this process.

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.

Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated