Terroir et marché des A.O.C

Accurate yield estimation is crucial for optimizing vineyard management and logistical organization. Traditional methods relying on manual and destructive flower or berry counts are labor-intensive and unsuitable for large-scale applications.

Climate is an important component or determinant of terroir, especially at the regional level. One can define three levels of terroir. These are the macro– or regional scale, which applies over tens of kilometres of the landscape. The second level is the meso- scale, which applies over kilometres or hundreds of meters, at the individual vineyard scale.

Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible of wine color, compounds that are mainly located inside the skin cell vacuoles. Moreover, these phenolic compounds not only influence color but also other organoleptic properties such as body, mouthfeel, astringency and flavour. The transference of phenolic compounds from grapes to must during vinification is closely related with the type of grapes and the winemaking technique.

The chemical behavior of anthocyanins is considerably affected even by slight pH variations with impor-tant implications for the winemaking as well as for the wine conservation

The study described the effect of sensory analysis on commercial ‘Sauvignon blanc’ vineyards within the Stellenbosch Wine of Origin District. The sensorial evaluation of the berries was able to give a description of each parcel type and relate it to the cultural practices.