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

Certain grape varieties contain negligible levels of isobutyl methoxypyrazine (IBMP) in grapes. However, it has long been known that grape stems

During oak wood contact, wine undergoes important modifications that modulate its organoleptic quality and complexity, including its aroma, structure, astringency, bitterness and color. Vescalagin and castalagin are the two main C-glucosidic ellagitannins found in oak wood used for wine aging wood but lyxose/xylose derivatives (grandinin and roburin e) and dimeric forms (roburins a,b, c and d) are also present. The presence of several hydroxyl groups in the ortho-positions at the periphery of the structure of the ellagitannin isomers allows these molecules to undergo oxidation or condensation reactions with other compounds.

The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.

Grapevines are grown grafted in most viticultural regions. Grapevine rootstocks are either hybrids or pure species of different American Vitis spp. (particularly V. berlandieri, V. rupestris and V. riparia), which were primarily used to provide root resistance to the insect pest Phylloxera. In addition to Phylloxera resistance, grapevine rootstocks were also selected in relation their resistance to various abiotic stress conditions. Future rootstocks should have the potential to adapt viticulture to climate change without changing the characteristics of the harvested product. However, high grafting success rates are an essential prerequisite to be able to use them with all the varieties. The objective of this work is to develop quantitative techniques to characterize graft union formation in grapevine.

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.