Variabilité spatiale du gel printanier dans le vignoble champenois : application au zonage climatique

Water scarcity, high air temperatures, high vapor pressure deficit, and increasing frequency and intensity of extreme climatic events, namely heat waves, exert huge pressure on viticulture, as is the case of Mediterranean climates. Therefore, farmers rely more and more on irrigation to overcome these constraints. Deficit irrigation is a proved strategy to optimize irrigation efficiency and wine quality. The present study intends to demonstrate the application of precision techniques, namely remote sensing derived vegetation indices (VI) and an open source software, SIMDualKc, to compute crop evapotranspiration using the dual crop coefficient approach (Kcb + Ke), for deficit irrigation management.

Young white wines are typically released to the market a few months after harvest, to be consumed within a year, when their fresh fruity aromas are still dominant and appealing to modern consumers. Esters, particularly higher alcohol acetates (HAAs) and ethyl esters of fatty acids (EEFAs), play a central role in the fruity expression of young white wines [1]. However, these esters are known to undergo significant hydrolysis during the first months of aging [1, 2].

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

The ‘Caiño’ cultivar was cultivated in Galicia (Northwestern Spain) before the invasion of grape phylloxera. Genetic diversity from this cultivar have been described and considered as originating in Galicia, ‘Caiño Tinto’, ‘Caiño Bravo’, ‘Caiño Redondo’, ‘Caiño Longo’ and ‘Caiño Blanco’.

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.