Optimisation de la fertilisation du Cot sur le Causse de l’Appellation d’Origine Contrôlée Cahors

This study used climatic and topographic data to characterize the sub-appellations that have been recently delineated in the Niagara Peninsula viticulture area in order to assess their potential for ripening early to late season Vitis vinifera varieties. No major differences were found in the ripening-period mean temperatures, but major differences in the diurnal temperature ranges were observed.

The Occitanie Region is the first vine-growing area in France: 270 000 hectares of vineyard and an annual production of 15 million hectoliters. Its annual income reaches 1 900 million euros, of which 900 million euros in export.The vine and wine sector is facing many issues: inputs reduction, adaptation to climate change, maintaining the production competitiveness, digital tools integration in production and transformation processes, and the production of quality wines meeting the consumer demand.

Drought events can strongly affect grapevine and berry physiology and subsequent wine quality, as widely demonstrated in controlled experiments.

In the pursuit of increasing sustainability, climate change resiliency and independence of synthetic pesticides in agriculture, the interest of consumers and producers in organic and biodynamic farming is steadily increasing. This is in particular the case for the vitivinicultural industry in Europe, where more and more producers are converting from organic to biodynamic farming. However, clear scientific evidence showing that biodynamic farming improves vine physiology, vine stress resilience, berry or wine quality, or is more sustainable for the environment is still lacking although this issue has been addressed by several research teams worldwide.

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.