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

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

PPhloem transport of assimilates provides the materials needed for the growth and development of reproductive structures, storage and developing organs, and has long been recognized as a major determinant in crop yield.

Climate influences viticulture and wine production at various scales with the majority of attention given to regional characteristics that define the general varieties that can be grown and the wine styles that can be produced.

Measurements of parameters spatialy positionned, with on line sensors mounted on classical machinery or airborne imagery is no more a problem in viticulture. In a short time, high resolution data dedicated to the assessment of the vine characteristics, the soil, the harvest, etc. will become a reality.

Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.