Caractérisation et gestion de la maturation par terroir en Champagne

Consumer demands for environmentally friendly products, including wine, are constantly increasing.

Since 1996, we study the soil in viticulture, specially in the South of France. In the field, we delimit soil units and observe soil profiles and take samples to analyse its physical, mineral, organic and microbial mass composition

Anthocyanin accumulation and extractability were studied in Tannat, Cabernet Sauvignon and Merlot grapes produced in the south of Uruguay in two consecutive seasons. Typical cultivation situations employed in the region for each variety were considered. A follow-up was carried out, considering 60 plants per vineyard, and the harvest was determined according to the technological indices of maturity. Samples of grapes were taken in duplicate in each vineyard periodically along grape maturation. The basic composition, polyphenolic potential and anthocyanin extractability were determined. Also, half of grapes were frozen and later peeled; skin extractions over 24 hs with a solution of 12% ethanol and pH 3.2 were carried out. The anthocyanin contents of the extracts obtained were determined by HPLC-DAD. The levels of anthocyanins reached the highest values before technological maturity. Anthocyanin extractability had a decrease during grape maturation.

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.

the aim of this study was the optimization and validation of a robust and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines