Caractérisation du terroir en Espagne : méthodologie de l’évaluation et de la validation

In a framework in which climate change is increasingly recognized as a critical global challenge, traditional viticulture must be reconsidered in order to provide better solutions for future needs [1].

In viticulture, terroir is a key concept that refers to an area and thus possesses a geographical dimension. Hence, zoning of viticultural terroir is an important issue

In this video recording of the IVES science meeting 2023, Sara Bernardo (CITAB, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about understanding vine response to Mediterranean summer stress for the development of adaptation strategies – in the kaolin case. This presentation is based on an original article accessible for free on OENO One.

Context and Purpose of the study. Arbuscular mycorrhizal fungi (AMF) symbiosis with grapevines is a key component of vineyard ecosystems.

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.