Terroir 1996 banner
IVES 9 IVES Conference Series 9 Valorisation agroviticole de l’effet terroir par l’enherbement des sols

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

Abstract

Les études développées par l’INRA et l’UV, à Angers, concerne les terroirs viticoles et leur gestion optimisée, tant du point de vue agroviticole qu’oenologique. Les travaux antérieurs (Morlat, 1989) ont permis de donner une dimension scientifique au concept de terroir viticole et ont démontré l’influence considérable de ce facteur de production sur la qualité et la typicité des vins (Asselin et al, 1992). Une méthodologie de caractérisation intégrée des terroirs, s’appuyant sur « l’Unité Naturelle Terroir de Base » (considérée comme la plus petite unité spatiale de territoire utilisable dans la pratique, et dans laquelle la réponse de la vigne est homogène), a été mise au point (Riou et al, 1995).

Les terroirs identifiés et cartographiés selon cette méthode occupent une surface qui varie de quelques hectares à plusieurs centaines d’hectares. Ils peuvent constituer la base d’un zonage pour une région viticole, à partir duquel on peut envisager d’une part, une utilisation rationnelle de l’effet terroir à l’échelle de l’exploitation viticole, et d’autre part une gestion parcellaire des itinéraires techniques.

DOI:

Publication date: March 22, 2022

Issue: Terroir 1996

Type : Poster

Authors

C. RIOU (1), R. MORLAT (2)

(1) ITV Angers
42 rue G. Morel 49070 Beaucouzé, France
(2) URVV-INRA Angers
B.P. 57, 49071 Beaucouzé, France

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Impact of yeast derivatives to increase the phenolic maturity and aroma intensity of wine

Using viticultural and enological techniques to increase aromatics in white wine is a prized yet challenging technique for commercial wine producers. Equally difficult are challenges encountered in hastening phenolic maturity and thereby increasing color intensity in red wines. The ability to alter organoleptic and visual properties of wines plays a decisive role in vintages in which grapes are not able to reach full maturity, which is seen increasingly more often as a result of climate change. A new, yeast-based product on the viticultural market may give the opportunity to increase sensory properties of finished wines. Manufacturer packaging claims these yeast derivatives intensify wine aromas of white grape varieties, as well as improve phenolic ripeness of red varieties, but the effects of this application have been little researched until now. The current study applied the yeast derivative, according to the manufacture’s instructions, to the leaves of both neutral and aromatic white wine varieties, as well as on structured red wine varieties. Chemical parameters and volatile aromatics were analyzed in grape musts and finished wines, and all wines were subjected to sensory analysis by a tasting panel. Collective results of all analyses showed that the application of the yeast derivative in the vineyard showed no effect across all varieties examined, and did not intensify white wine aromatics, nor improve phenolic ripeness and color intensity in red wine.

CIEDE2000 colour difference value as a parameter for tracing the ageing process on wood aged spirits

It is quite common nowadays to carry out analyses which allow to control the ageing of spirits that are aged in wood casks. Many control parameters have been previously studied, such as the concentration of different phenolic compounds or the Total Polyphenol Index, in order to better understand the ageing process of wood aged spirits. On the other hand, it is frequent to analyse as a physical parameter the colour of those spirit samples, by stating them as an array of three coordinates from various colour spaces as CIE L*a*b* or CIE L*C*H*.

Incidence de la nature du sol et du cépage sur la maturation du raisin, à Saint Emilion, en 1995

The AOC Saint-Emilion, one of the most prestigious in Bordeaux, is located on the right bank of the Dordogne upstream from Libourne. The vineyard is planted on Tertiary (Oligocene) and Quaternary geological formations, on which very varied soils have developed. Numerous studies have taken account of this heterogeneity and made it possible to better understand the functioning and viticultural potential of these soils (Duteau et al. 1981, Van Leeuwen, 1991).

Towards more coherent rules for alcohol labelling in the European Union

In its 2020 beating cancer plan, the european commission announced plans for mandatory warning signs for alcoholic beverages. However, no concrete legislative proposal has been put forward so far. Instead, ireland passed national legislation in 2023 that requires warning signs for all alcoholic beverages from 2026. Despite significant effects for the common market, the eu commission did not this challenge this law in the so-called tris notification procedure. We argue that the commission’s inaction is consistent with the case law of the european court of justice: in the absence of harmonized rules, member states have a large margin of discretion to enact national health measures.

Under-vine cover crops: impact on weed development, yield and grape composition

This study aims to evaluate the interest of using an under-vine cover crop as a sustainable management tool replacing herbicides or tillage to control weeds, evaluating its effects on yield and berry parameters in a semi-arid climate. 
The performance of Trifolium fragiferum as an under-vine cover crop was evaluated in 2018 and 2019 in a Merlot vineyard in