Essai de maîtrise optimisée de la vigueur de deux clones de chenin sur schistes verts du carbonifère en zone A.O.C. Coteaux du Layon

The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics.

Climate plays a predominant role in vines’ growth and productivity and several environmental variables are already known to pose challenges to grapevine production and the horticultural industry as a whole. In this context, a number of extreme weather events already occurring and expected to occur in the next decades even more frequently and with higher magnitude results from current climate change scenario. The aim of this study was to examine the physiological responses of roots, leaves, and berries of Vitis vinifera cv. Sauvignon blanc to consecutive and combined stressors simulated in a semi-controlled environment.

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality [1]. Despite the mechanisms involved in wine oxidation have been extensively reviewed [2], the protection of wine against oxidative spoilage remains one of the main goals of winemaking.
SO2 is one of the most efficient wine antioxidants used to prevent oxidation and microbial spoilage. However, intolerances caused by SO2 have led to the reduction of its concentration in wines.

Lanthanides, together with scandium and yttrium, make up the group of Rare Earth Elements (REEs). An official method for analysis of the bioavailable REEs accumulated by plants, depending mainly on soil characteristics, chemical speciation in soil and the specific ability of the plant, is still lacking.