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

According to the different concern of the ‘traditional’ and the ‘new’ wine-producing Countries, a variable importance is recognized to the climate/soil and to grapevine cultivars as factors affecting the wine quality. However, the viticultural experience can state that, within each area, climate and soil plays an incontestable role in affecting grape quality, and consequently wine quality, as well as the genetic characteristics of the cultivar.

Following the 2008-2009 reform of the European Union’s common market organisation in wine all protected designations of origin and geographical indications were imposed to prepare a product specification that described the conditions of their use. In this paper, we describe this process and the Hungarian system of geographical indications.

La région viticole de San Juan (Argentine) est marquée par des températures très élevées et des variations diurnes faibles. La valorisation de la connaissance de cet environnement et de ses interactions avec le fonctionnement de la vigne et le lien au vin passent par l’étude de ses terroirs et de leur caractérisation. Le point de départ de ce travail est l’étude des zones mésoclimatiques aptes à la culture de la vigne de la Province de San Juan et à la caractérisation des sols de cette même région. L’objectif est de définir le potentiel vitivinicole des zones considérées.

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Aim: The aim of this study was to investigate the relationship between the molecular response of grapes during postharvest dehydration and the specific environment of two naturally ventilated rooms (called ‘fruttai’), located in two different sites in Valpolicella