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

Downy and powdery mildew are major issues in grapevine cultivation, requiring many phytosanitary treatments to ensure yield and quality. Climatic changes are also challenging grape cultivation

Aim: Wine quality and character are defined in part by the terroir in which the grapes are grown. Metabolomic techniques, such as nuclear magnetic resonance (NMR) spectroscopy and inductively coupled plasma mass spectrometry (ICP-MS), are used to characterise wines and to detect wine fraud in other countries but have not been extensively trialled in Australia. This study aimed to investigate the use of ICP-MS and NMR to characterise a selection of Pinot noir wines.

Aging on lees (AOL) is a powerful technique to protect varietal aroma and color. Simultaneously, helps to soften tannins and increase and improve wine body and structure. AOL is complementary to barrel aging modulating the wood impact and protecting wine from oxidative conditions.

Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible of wine color, compounds that are mainly located inside the skin cell vacuoles. Moreover, these phenolic compounds not only influence color but also other organoleptic properties such as body, mouthfeel, astringency and flavour. The transference of phenolic compounds from grapes to must during vinification is closely related with the type of grapes and the winemaking technique.

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.