Soil survey and chemical parameters evaluation in viticultural zoning

Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This variation is mostly explained by differences in the wood chemical composition, and in the production of the barrels. Despite these facts, the literature concerning barrel-to-barrel variation and its effect on wine sensory and chemical characteristics is very scarce [1]. In this study, the barrel-to-barrel variation in barrel-aged wines was examined in respect of the most important phenolic compounds of oenological interest and chromatic characteristics, considering both the effects of the (individual) barrel and cooperage. A red wine was aged in 49 new medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.

During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.

Climate change results in erratic weather conditions, which may lead for many crops including grapevine, to a reduced production and products of lower quality. Concerning grapevine, climate change results in shorter growing seasons and dates for budbreak, flowering and fruit maturity occur earlier in many regions. It also leads to an increase of various pests and diseases, as well as the vectors responsible for disease distribution.

Among the factors that influence the sensory quality, style, safety, sustainability, and sense of place of a wine, the contributions of microbial biodiversity are widely becoming more recognized. Throughout winemaking, multiple biochemical reactions are performed by a myriad of different microorganisms interacting in many ways.