Characterization of vineyard sites for quality wine production using meteorological, soil chemical and physical data

In partnership with a Bordeaux property wanting to improve the quality of its second wine, the effects of two factors, American oak barrels and mannoproteins were studied. Their impact on the attractiveness and sweetness of wines were characterized during two successive vintages (2012 and 2013). Vinification took place with a homogeneous batch of Cabernet Sauvignon. The wine was then divided up into various groups of five barrels of French and American oak, new or reused. Analyses of volatile and non-volatile wood compounds were undertaken at four months and eight months of wood ageing, by LC-MS and GC-MS.

Exposing berries to solar radiation improves most berry composition traits. Many of these effects have been linked to photomorphogenic mechanisms and berry temperature.

Most vineyards are grafted and include a variety (Vitis vinifera) grafted over a wild Vitis rootstock (hybrids of V. berlandieri, riparia and rupestris). Grape berry quality at harvest depends on a subtle balance between acidity and the concentrations of sugars, polyphenols and precursors of aroma compounds. The mechanisms controlling the balance of sugars/acids/polyphenols are influenced by the abiotic environment, in particular nitrogen supply, and interact with the genotypes of both the scion variety and the rootstock. Previous work suggests that some of the effects of water stress are in fact linked to a nitrogen deficiency driven indirectly by the reduction of water absorption.

One of the major problems affecting the viticulture sector is the quantity of plant protection products (especially copper) used to control the main foliar diseases of the vine. The Life Green Grapes project enter in the production context with the aim of reducing the use of fungicides throughout

The impact of minute amounts of headspace oxygen on the post-bottling development of wine is generally considered to be very important, since oxygen, packaging and storage conditions can either damage or improve wine quality. This is reflected in the generalised use of inert bottling lines, where the headspace between the white wine and the stopper is filled with an inert gas. This experiment aimed to address some open questions about the chemistry of the interaction between wine and oxygen, crucial for decisions regarding optimal closure. While it is known that similar amounts of oxygen affect different wines to a variable extent, our knowledge of chemistry is not sufficient to construct a predictive method.