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IVES 9 IVES Conference Series 9 Qualité des vins et Terroirs. Incidence du milieu naturel sur la composition aromatique des vins

Qualité des vins et Terroirs. Incidence du milieu naturel sur la composition aromatique des vins

Abstract

Les vignobles septentrionaux produisent des vins à haute richesse aromatique. Les vins d’Alsace sont appréciés pour la diversité de leurs arômes dont la typicité a été pendant longtemps jugée principalement en fonction du cépage d’origine. Les viticulteurs alsaciens ont cependant largement pressenti l’importance de l’environnement de la vigne sur la qualité des vins. Des efforts sont réalisés pour tenter d’harmoniser de façon raisonnée l’interaction entre le milieu naturel et le matériel végétal dans la perspective de développer le caractère du cépage à travers l’expression fine du terroir et rendre plus inimitable encore la qualité et la typicité des vins produits en Alsace. Il faut rappeler que le concept de “terroir” prend tout son sens face à la situation remarquable du vignoble alsacien doté de deux atouts majeurs, l’un climatique, l’autre géographique. L’Alsace jouit d’un climat à influences continentales marquées propice au fonctionnement de la plante, notamment en ce qui concerne les mécanismes de biosynthèse des constituants aromatiques d’origine variétale spécifiques des cépages aromatiques. Par ailleurs, ce vignoble implanté sur les contreforts de la fracture rhénane, est caractérisé par la forte diversité de ses situations écogéopédologiques qui contribuent à faire varier le potentiel aromatique des raisins et des vins.

Les travaux les plus importants concernant l’approche intégrée des terroirs, en relation avec l’originalité des vins, ont été effectués dans la Moyenne Vallée de la Loire (1,2). Après certaines adaptations méthodologiques, ils ont servi de base à un travail destiné à mettre en évidence les composantes naturelles des principaux terroirs alsaciens (3). La présente étude consiste à montrer, au moyen de l’analyse sensorielle des vins associée à l’analyse physico-chimique de leurs composés d’arômes, la variation potentielle de la qualité organoleptique de 5 vins à gewurztraminer dont la seule différence réside dans l’origine des parcelles.

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

NICOLE DIRNINGER (1), D. DUC (2), C. ASSELIN (2), A. SCHAEFFER (1)

(1) INRA, Station de Recherches Vigne et Vin, Laboratoire d’Oenologie
8, rue Kléber, B.P. 507, 68021 Colmar Cedex
(2) INRA, Unité de Recherches sur la Vigne et le Vin Angers
BP 57, 49071 Beaucouzé Cedex

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IVES Conference Series | Terroir 1996

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