Matériel végétal et valorisation des terroirs viticoles

One cultivar could produce distinct wines with typical properties and qualities different depending on its cultivated and its mesoclimatic conditions.

The wine yeast Saccharomyces cerevisiae can highly affect wine aromatic profile by producing and/or mediating the release of a whole range of metabolites (such as thiols, esters, and terpenes), which in turn contribute to enhanced aroma and flavor. These metabolites depend on yeast metabolism activated during fermentation which can constitute the ‘’metabolic footprint’’ of the yeast strain that carried out the process.

Presentknowledge about grape development is mainly driven by the premise that a typical berry would follow the same kinetics as the population average

AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.

Today, a variety of remote sensing tools are used to characterise plant performance. However, the vine is rarely studied, as a major crop specificity is canopy discontinuity. Registered images of the vineyard are anisotropic, therefore difficult to analyse.