Interactions « Terroir x Vigne » : facteurs de maîtrise du micro-environnement et de la physiologie de la plante en rapport avec le niveau de maturité et les éléments de typicité

In some white wines, malolactic fermentation (MLF) is very interesting, and for low pH wines this process is particularly difficult. Although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF.

Le manque d’acidité des vins est un sujet préoccupant dans de nombreux vignobles car l’acidité est un facteur déterminant de la qualité des vins, en liaison avec la nutrition minérale de la vigne.

Wine quality depends largely on berry ripening conditions in relation to soil and climat. The influence of the soil has been studied in Bordeaux since the early Seventies (SEGUIN, 1970; DUTEAU et al., 1981; VAN LEEUWEN, 1991; VAN LEEUWEN et SEGUIN, 1994) and, more recently, in the Val de Loire (MORLAT, 1989), the Alsace (LEBON, 1993) and the Costières de Nîmes regions (MARTIN, 1995).

Determining the age of a vineyard is essential for understanding its influence on wine quality and characteristics.

Nowadays, winemaking is dealing with great challenges, notably climate change, disease resistance and low pesticide inputs, desire for more sustainable agricultural productions and permanent changing of consumer preference.