Comportement du cépage Mourvèdre dans l’aire d’Appellation d’Origine Contrôlée de Bandol

Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]

The terroir offers great variability in the typicity of the wines produced. Following tastings integrating several vintages, the multiple factor analysis of the sensory data revealed a group of taste criteria contributing to the notion of “Power”, referenced “Power and Harmony”, which makes it possible to differentiate wines from various terroirs of the Middle Loire Valley (Pages et al ., 1987).

The aim of the present work was to investigate Sauternes wines aromas. The flavor profiles of two wines (vintages 2002 and 2003) were investigated. Key-odorants have been determined by AEDA applied to Amberlite XAD-2 resin extracts. Various complementary techniques were used to identify the compounds (pHMB extraction, chemical synthesis of non-commercial standards, co-injections on two capillary columns, odor description at the sniffing port, GC-MS and GC-PFPD).

With climate change, the occurrence of wildfires has increased in several viticultural regions of the world. Subsequently, smoke taint has become a major issue, threatening the sustainability of the wine industry.

Par le fait d’une politique agricole communautaire axée sur des objectifs de qualité des produits, la recherche et l’identification des critères de cette qualité deviennent impératives. En viticulture, la notion de qualité du produit est rattachée au concept théorique de «terroir». Ce terme englobe un ensemble de paramètres du milieu (géologie, sol, climat) influant sur la récolte.