Caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie)

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Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.

The research carried out by the URVV of the INRA center in Angers aims to develop a methodology for the integrated characterization of the natural factors of viticultural terroirs, representative of the operating conditions of the vine and the sensory differences of the wines. In this context, the concept of Basic Terroir Unit (UTB) has been developed. The UTB represents a viticultural surface of variable geographical extension, defined as the association in a given place of a geological, pedological and landscape component, Morlat (1989), Riou et al. (1995).

ƴ-Nonalactonehas been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

Increasing soil organic carbon (SOC) in vineyards enhances soil health with associated benefits for climate change resilience and mitigation.