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

The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.

Pilzwiderstandsfähige (PIWI) are disease resistant Vitis vinifera interspecific hybrid varieties that are receiving increasing attention for ability to ripen in cool climates and their resistance to grapevine fungal diseases. Wines produced from these varieties have not been characterized, especially regarding their macromolecular composition. This study characterised and quantified colloid-forming molecules (proteins, polysaccharides and phenolics) of red PIWI wines produced in the UK. METHODS: In 2019 6 wines were made from the PIWI varieties Rondo, Cabernet Jura, Cabernet Cortis, Cabernet Noir, Regent and Cabertin grown at the Plumpton Rock Lodge Vineyard in Sussex (UK) and harvested at similar level of maturity (TSS, pH and TA). All juice was chaptalized to the same potential alcohol of 12%. Small scale winemaking (1L) was performed in quadruplicate using Bodum® coffee plungers to manage maceration [1]. Residual sugar content, pH, and titratable acidity were monitored during fermentation. For finished wines, the protein and polysaccharide content was measured by HPLC-SEC [2], while the total phenolic content was assessed using the Folin-Ciocalteau method [3]. The protein profile of the wines was further investigated by SDS-PAGE [4]. RESULTS: Fermentations (n=24) were all carried out to completion within 8 days.

Da anni la ricerca viticola sta orientando le sue attenzioni verso lo studio della vocazionalità degli ecosistemi viticoli, perché fulcro della produttività della vite e qualità dei suoi frutti.

The assessment of red wine mouthfeel relies primarily on the sensory description of its tannic properties. This evaluation could be improved by gaining a better understanding of the physicochemical properties of these tannins. Hence, the objectives of the present study were threefold: (1) to gain an insight into the sensory properties of subpopulations of proanthocyanidic tannins of different molecular sizes obtained through several ultrafiltration steps, (2) to quantify the kinetics of haze formation of these proanthocyanidic tannins in a dynamic polyvinylpyrrolidone (PVP) precipitation test, (3) to determine whether a correlation exists between the sensory and the precipitation data.

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.