Quelles cibles moléculaires pourraient expliquer l’effet du terroir sur la composition des baies en sucres et acides?

Terroir encompasses many elements, including environment, grapes and human inputs that together contribute to the final wine quality of a certain wine growing area.

The optimal climatic conditions of the region were proved in 1867, when a leaf-print of Vitis tokaiensis was found in a stone from miocen age (13 million years ago).

This study analyses the actual situation regarding the legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, the centre of Japanese wine industry with more than 150 years of wine-making tradition.

Water and nutrient availability significantly impact crop yield, thus the application of sustainable strategies towards efficient water use and nutrient absorption by plants is needed.

Not only vintner’s decisions in the vineyard, but also winemaker’s choices of technology approaches in the cellar play a significant role in the final wine style and quality. Whereas traditional technologies within chosen terroir are quite well explored and thus somehow predictable, there is no proper knowledge available on possible outcomes in case of implementing novel, alternative winemaking strategies. To reveal their effects on wine aroma compounds and sensory characteristics, two alternative strategies
(cryoextraction or addition of whole grape berries during last stages of fermentation) were compared to classical Vipava valley winemaking approach as normally used for an autochthonous variety Zelen. After separate vinification and bottling, all the experimental wines were subjected to semiquantitative metabolic profiling of volatile compounds (VOCs) by means of GC/MS and were then also sensorialy evaluated by pre-trained panel.