Observatoire Grenache en Vallée du Rhône: incidence du terroir sur la composition polyphénolique des raisins et des vins

In recent years, sustainability has become a key focus in agriculture, including viticulture.

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.

The notion of «terroir» refers to the link between the composition, quality and taste of a wine, on the one hand, and its place of origin, on the other. It involves, among other things, the signature of soil elements, as well as the influence of climatic conditions and plant material used. The composition of the wine is also influenced by the winemaking, storage and bottling processes. We were lucky enough to have a time series of the same champagne, from the end of the first world war to the present. On this exceptional time series, we followed, with the most advanced methods, all the elemental signatures by isotopic multi-dilution, the evolution of the isotopic ratios of heavy elements with very high precision of Sr, Pb, B and Cu.

Grape phylloxera (Daktulosphaira vitifoliae Fitch), a monophagous pest of the grapevine, induces nodosities on the roots through its sap-sucking activity.

Microorganisms have been widely used in oenology since prehistoric times. Their metabolism significantly impacts many wine properties and is particularly essential for the production of flavor compounds, thereby affecting perceived wine quality.