Observatoire du Grenache en Vallée du Rhône: incidence du terroir sur la diversité analytique et sensorielle des vins

Actually, many countries around the world are studying different strategies for adapting winegrowing regions to climate changes, focusing on a sustainable viticulture.

Grapevine is one of the most extensively cultivated fruit crops, playing a crucial role in the economies of many grape-growing regions around the world.

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.