Valorisation agroviticole de l’effet terroir par l’enherbement des sols

Climate change is having a profound effect on viticulture by altering the conditions under which vines grow, leading to increased water stress and earlier harvests, which in turn affect the quality and character of wines [1].

Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.

Aims: Agroscope investigated the efficiency of nitrogen fertilisation via foliar urea application at veraison with the aim of raising the yeast assimilable nitrogen (YAN) concentration in the musts

In viticoltura, la comprensione dell’influenza della temperatura dell’aria sulla dinamica della maturazione assume importante rilievo in relazione all’ ottimizzazione dell’ epoca di raccolta da cui dipende in modo significativo la qualità del prodotto finale.

Oxygen transfer rate (OTR) is a technical property of closure, and it modulates the oxygen supply to the wine during its bottle aging. It’s an important parameter to take into account in the analysis of wine aroma evolution. OTR distribution is well documented for new closures, but little research has been published on its determination for aged closures. Initial oxygen release after bottling impacts the composition of wines during the first years of storage), but the link between OTR, sensory perception and aroma composition after many years of aging has not yet been clearly studied.