Étude des relations sol-vigne sur le vignoble de Côte Rôtie

The markets for quality wine are becoming more competitive as newer producers emerge and traditional producers improve their quality. The concept of terroir is one way to differenzi­ate wines in a competitive market and to enhance producer income.

The qualitative and quantitative distribution of the phenolic compounds in red wines depends on cultivars features, on grapes maturation state, on grapes processing technology including must obtention, as well as on maceration-fermentation method (Margheri, 1981). The last two factors are responsible for the different phenolic composition of the wines produced from the same cultivar.

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Usually the winemaker consider the grapeberry maturity as an actor of the wine quality. Grape seed are frequently used as a marker to assess the grape maturity. The first aim of this study is to obtain a better understanding of the impact of grape seed maturity on the grape seed and grape berry composition.