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

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.

Flavonoids, including flavonols, anthocyanins, and tannins, are important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate.

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

The aim of this study was to determine how artificial shading influenced berry development and anthocyanin accumulation in ‘Cabernet sauvignon’. Opaque polypropylene boxes were applied to grape bunches over three different developmental stages.

Aim‐ Rootstocks provide protection against soil borne pests and are a powerful tool to manipulate growth, fruit composition and wine quality attributes