Caractéristiques édaphiques et potentialités qualitatives des terroirs du vignoble languedocien

A vineyard landscape is above all an area observed by someone, that is to say a physical entity perceved and represented by this person.

AIM: Different factors affect the style and quality of wine and one of the most important are environmental factors of vineyard location.

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.

The “Terroirs d’Anjou” project led by the Agronomy sector of the Vine and Wine Research Unit of the INRA center in Angers aims to characterize the viticultural terroirs in a study area which includes 29 municipalities in the Maine et Loire and cuts across the Anjou, Coteaux du layon and Coteaux de l’Aubance appellation areas.