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

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Acacia senegal gum (Asen) is an edible dried gummy exudate [1] added in young red wines to ensure their colloidal stability, precluding the precipitation of the coloring matter. Asen macromolecules, belonging to the arabinogalactan-protein (AGP) family [2], are hyperbranched, charged and amphiphilic heteropolysaccharides composed especially of sugars (92-96 %) and a small fraction of proteins (1-3 %). Asen is defined as a continuum of macromolecules that could be separated into three fractions by hydrophobic interaction chromatography (HIC) [3-4]. HIC-F1 (85-94 % of Asen), HIC-F2 (6-18 % of Asen) and HIC-F3 (1-3 % of Asen) are named and classified in that order according to their protein content, and then a growing hydrophobicity. The efficiency of Asen towards the coloring matter instability is evaluated according to an “efficacy test” that consists to determine the Asen quantity required to prevent the flocculation by calcium of a colloidal iron hexacyanoferrate solution (International Oenological Codex).

Viticulture in Greece is the oldest, but in recent years there has been a reduction of areas intended for the production of wine products. The article contains data on viticulture in Greece. Over time, the land of Greek vineyards is fluctuating. There is a trend towards a decrease in areas in connection with the quota of products from the EU.

Climate change effects on grapevine phenology and grape primary and secondary metabolites are well described in recent literature. Increasing frequency and intensity of heat waves may be responsible for important yield losses in the future. However, the impact of this event is not so well described in literature. The present study highlights the importance of grape variety tolerance as a mitigation tool to climate change.