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

Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas.

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.

The ongoing climate change implies an increasing mean air temperature, which is signified by weather extremes or sudden changes between drought and local heavy rainfalls. These changing conditions are especially challenging for the established grapevine varieties growing under cool climate conditions due to an increased risk for fungal diseases like downy mildew (DM) and Botrytis bunch rot (BBR) as well as for grape sunburn. To meet that demand, the scope of most grapevine breeding programs is the selection of mildew fungus-resistant and climatic adapted grapevines with balanced, healthy yield and outstanding wine quality.

The measurement of carbon isotopic discrimination in grape sugars 13 at harvest (δ C) is an integrated assessment of water status during ripening.

Context and purpose of the study – Viticulture faces significant challenges due to climate change, with increased frequency of extreme weather events impacting grapevine growth, grape quality, and wine production.