Evolution of several biochemical compounds during the development of Merlot wine in the vinegrowing “Terroir” of Valea Călugăreasa

Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory impact, such as astringency and bitterness, stems directly from tannin composition. Thenceforth, quick analytical measurement of phenolic compounds appears to be a real challenge for winemaking monitoring and process control. Many methods were developed to analyzed polyphenols in wine, but they are time-consuming and require chemistry skills and equipment, not suitable for a rapid routine analysis. A reliable and rapid method to obtain this kind of measurement is Fourier Transform Infrared (FTIR) spectroscopy.

Context and purpose of the study. The growing need for sustainable solutions in viticulture has led to increased interest in biostimulants that can enhance plant resilience to both abiotic and biotic stresses.

Le travail concerne en premier la méthodologie de caractérisation du climat des vignobles, à l’échelle du macroclimat des régions viticoles du monde (géoviticulture). Trois indices climatiques viticoles synthétiques

Water deficits limit yields and this is one of the negative aspects of climate change. However, this applies particularly when emphasis is on biomass production (e.g. for crops like maize, wheat, etc.)

This paper describes a zoning study performed on a vast territory of around 86,500 hectares, situated in the countryside area of La Mancha Central (Castilla-La Mancha). The aim of the study was to classify the environment according to a small number of ecological criteria, establish the relevant territorial units and generate thematic maps with the different levels of criteria employed and synthetic maps by crossing these criteria.