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

Temperature is a key environmental factor affecting grape primary and secondary metabolites. Even if several mesoscale studies have already been conducted on temperature
especially within a Protected Designation of Origin area, few data are available at an intra-block scale. The present study aimed at i) assessing the variability in bunch zone air temperature within a single vineyard block and the temporal stability of temperature spatial patterns, ii) understanding temperature drivers and
iii) identifying the impact of temperature on grape berry attributes.

The concept of terroir or sense of place is almost as old as the wine industry. It is generally used as an all-encompassing term to reflect the effects of the biophysical environment in which grapes and their resultant wines are produced on the character of those wines. Historically, terroir has generally been considered at the regional or property scale.

Aim: To define the uniqueness of Australian Cabernet Sauvignon wines by evaluation of the chemical composition (volatile aroma and non-volatile constituents) that may drive regional typicity, and to correlate this with comprehensive sensory analysis data to identify the most important compounds driving relevant sensory attributes.

This paper investigates sustainability in European wineries. The growing body of literature on the subject of sustainability underlines the increasing attention on the environmental and social impacts of intensive and irresponsible wine production.

Face au risque de banalisation des produits agroalimentaires, un intérêt toujours plus marqué se développe en faveur des produits du terroir.