Recherche de relations entre terroir et caractéristiques sensorielles des eaux-de-vie de Cognac

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Low temperatures are required for the acquisition and maintenance of bud cold tolerance, which are necessary for grapevines to survive freezing temperatures in winter.

Water use efficiency is one of the most valued objectives in vine growing in mediterranean climates (de la fuente et al., 2015). Due to this, the grape growers provide different adaptation strategies according to their efficient consumption against the presumable water deficit generated under these environmental conditions. The use of non-positioned shoot systems (like sprawl, bush, etc.) Can help to achieve this objective.

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.

ƴ-Nonalactonehas been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.