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IVES 9 IVES Conference Series 9 Cinétique de développement de la Pourriture Noble dans différents terroirs des Coteaux du Layon : mise au point d’une méthodologie

Cinétique de développement de la Pourriture Noble dans différents terroirs des Coteaux du Layon : mise au point d’une méthodologie

Abstract

Dans la région des Coteaux du Layon, en Maine et Loire, l’effet terroir et son déterminisme sont étudiés dans le cadre de la production des vins liquoreux. Ces vins sont le résultat d’une maturité poussée au delà de celle prévue par la nature afin de donner aux baies une teneur en sucre et en matière sèche très forte, pour mieux valoriser ces effets de la surmaturation, les baies sont récoltées selon la méthode des tries successives (Asselin et al, 1996). Ainsi, on ne récolte à chaque passage que les grains ayant atteint le niveau de concentration requis pour obtenir des vins à fort degré d’alcool avec des sucres résiduels. Mais cette période de surmaturation n’est généralement possible que si un champignon, le Botrytis cinerea accélère le processus.

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

G. BARBEAU (1), J.P. CARRE (2), FREDERIQUE JOURJON (3), CLAIRE MAITE (3), C. ASSELIN (1)

(1) INRA, Unité de Recherches sur la Vigne et le Vin – 42, rue Georges Morel, 49071 Beaucouzé cedex
(2) Groupement Départemental de Développement de la Viticulture – 3, rue Panaget, 49540 Martigné-Briand
(3) Ecole Supérieure d’Agriculture d’Angers – 24, rue Auguste Fonteneau, 49000 Angers

Tags

IVES Conference Series | Terroir 1996

Citation

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