Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

Arbuscular mycorrhizal fungi (AMF) form symbiotic associations with plant roots and can help plants acquire nutrients from the soil in exchange for photosynthetic carbon. Commercial bioinoculants containing AMF are widely available and represent a potential opportunity to reduce the dependence of grapevines on agrochemicals. However, which commercially available AMF species colonize vine roots and affect vine growth remains unknown. The aim of this study was to identify the AMF species from commercial bioinoculants that colonize grapevine roots using high-throughput sequencing, and to evaluate the performance of five commercial bioinoculants and their effects on own-rooted Cabernet sauvignon.

Levels of esters derived from substituted acids increase during the first years of aging and some of them are strongly involved in red wine fruity aromatic expression.

The impact of toasting process to produce aroma from oak wood intrinsic composition is well documented. It is admitted that such complexity contribute to the wine quality after barrel ageing. Despite our knowledge on the molecular identification of aroma impact compounds of oak wood, little research have been carried out, on a sensory level, on the aroma diversity of toasted oak wood.

Oxygen transfer rate (OTR) is a technical property of closure, and it modulates the oxygen supply to the wine during its bottle aging. It’s an important parameter to take into account in the analysis of wine aroma evolution. OTR distribution is well documented for new closures, but little research has been published on its determination for aged closures. Initial oxygen release after bottling impacts the composition of wines during the first years of storage), but the link between OTR, sensory perception and aroma composition after many years of aging has not yet been clearly studied. 

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.