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

Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.

Environment features and management operations on shoot and leaves modify the canopy during the vegetative season, changing the grapevine microclimate and the ratio between photo synthetic sources (the canopy) and productive sinks (the grapes).

Biodiversity loss and ecosystem degradation are among the greatest challenges of our time, and agriculture’s use of pesticides is a major driver.

Drought poses a challenge to future viticulture, exacerbated by climate change, which increases the frequency and severity of water shortages.