Influence des facteurs naturels du terroir sur la maturation du raisin en Alsace

Climate change will lead to persistent changes in temperature and precipitation patterns which will affect the characteristics of wine produced in each region.

Wineries may randomly reject fruit from vineyards near wild fires exposed to smoke. It is difficult to determine if fruit has been compromised in quality when exposed to smoke

The cultivated vine (Vitis vinifera) is the main species cultivated in the world to make wine. In 2017, the world wine market represents 29 billion euros in exports, and France contributes 8.2 billion (28%) to this trade, making it a traditional market of strategic importance. Viticulture is therefore a key sector of the French agricultural economy. It is in this context that the nutritional diagnosis of the vine is of real strategic interest to winegrowers. Indeed, the fertilization of the vine is a tool for the winegrower that allows him to influence and regulate the quality of the wine.

During red wine ageing or conservation, color and taste change and astringency tends to reduce. These changes result from reactions of flavan-3-ols and/or anthocyanins among which condensation reactions with acetaldehyde are particularly important. The full characterization of these reactions has not been fully achieved because of difficulties in extracting and separating the newly formed compounds directly from wine. Model solutions mimicking food products constitute a simplified medium for their exploration, allowing the detection of the newly formed compounds, their isolation, and their structure elucidation.

Context and purpose of the study. Current remote sensing strategies rely heavily on reflectance data and energy balance modelling using thermal imagery to estimate crop water use and stress.