Modélisation du régime thermique des sols de vignoble du Val de Loire : relations avec des variables utilisables pour la caractérisation des terroirs

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

A relatively small number of the many volatile substances of wine, often present at trace
concentrations, are considered as key volatile compounds. These compounds often exist in grapes
under poorly odoriferous or non volatile forms as aroma precursors.

Industry and regulatory agencies have developed regulations to ensure authenticity and compliance with wine composition limits. However, this can be truncated by the absence of simple and robust analytical methodologies, uninfluenced by the environment, different oenological techniques and cultural practices. Genetic fingerprinting is the most powerful tool for unequivocal varietal identification; it is not affected by the environment or agronomic practices; however, its usefulness in musts and wines has been controversial and there is currently no routine certification of varietal origin based on DNA analysis.

Berry shriveling (BS) in vineyards are caused by numerous factors such as sunburn, dehydration, stem necrosis. Climate change results in an increase in day and night temperatures, rainfall throughout the year, changes in the timing and quantities, long dry summers and a combination of climatic variability such as floods, droughts and heatwaves). Grape development and its composition at harvest is influenced by the latter as grape metabolites are sensitive to the environmental conditions. The grape berry experiences water loss and an increase in flavour development as a result of the BS. An increased sugar content in grapes will result in higher alcohol wines and concentration of grape aromas which may be detrimental to the final wine quality.

The South African wine industry is taking an interest in the enhancement of red wine total antioxidant capacity (TAC) with retention of sensory quality to satisfy the demands of increasingly discerning consumers. The focus is especially on the unique South African red wine cultivar, Pinotage.