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

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern.

At least since de XIXth century, wine writers oppose quite often the wines from Gevrey-Chambertin to the wines from Chambolle-Musigny claiming that the former are more “masculine” (full-bodied, powerful tannins, leathery, rustic…) and the later more “feminine” (delicate, elegant, silky, flowery…).

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its price. Even though it is considered beneficial mostly for red wines, ageing can also be used for white wines but for shorter time periods. Due to barrel costs, space requirements and the markets’ demands for fast release of each new vintage, new products such as oak chips or shavings have been developed to help minimize the time needed for the extraction of essential wood compounds.

Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.