Développement de l’appareil végétatif et maturation du raisin sur quatre sols de Pomerol en 1995

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Consumer demands for environmentally friendly products, including wine, are constantly increasing.

There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques (Helmdach et al., 2013).

Intensification is considered one of the major drivers of biodiversity loss in farmland. The more intensive management practices that have been adopted the last decades, contributed to species declines from all taxonomic groups. Moreover, agricultural intensification has led to an important change of land use. Complex, mixed agro-ecosystems with cultivated and non-cultivated habitats have been converted to simplified, intensive and homogeneous ones with severe effects on biodiversity.

The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines