L’étude “terroirs d’Anjou”: un exemple de caractérisation intégrée des terroirs viticoles, utilisable à l’échelle parcellaire

Organic viticulture integrates practices aimed at foresting positive relationships among, vines, soil, and climate, with a focus on sustainability, social responsibility, and environmental protection. To safeguard production integrity, regulatory bodies worldwide conduct organic certifications in accordance with relevant regulations. Considering that agriculture practices influence the nitrogen, carbon and oxygen isotope composition, the study aimed to investigate the response of these isotopes in grape must cultivated by organic, biodynamic and conventional methods to distinguish between production systems.

AIM: Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in another agri-food production/chain (Dank et al., 2021). A complex microbial diversity is found in association with fermentation in wine, including Saccharomyces, non-Saccharomyces and malolactic bacteria,  all microorganisms versatile in terms of enological utilisation (Tempère et al., 2018). Here, we propose a systematic literature review highlighting the existing trends and possible future applications related to cross-over exploitation of wine-related microbiota. 

AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge

The interest in sustainable and ecologic agricultural practices in grapevine has grown significantly in recent years in the context of ecological transition. Organic mulches are treatments that support the circular economy and positively affect the soil and the plant. They are an alternative to herbicides and other conventional practices since they may influence soil moisture, erosion, structure and weed control. However, their effects on the soil and must microbiota remain unknown.

Une étude de la physiologie de la vigne (cv. Merlot) et de la qualité des vins a été réalisée au Tessin de 2006 à 2008. La méthodologie utilisée pour cette étude intégrait tous les paramètres qui définissent les terroirs: facteurs naturels (géologie, pédologie et climat), facteurs physiologiques de la vigne et qualité des vins qui sont les révélateurs de la valeur d’un terroir.