Terroir et marché des A.O.C

The conceptual image of a wine related to the terroir has consequences in technical terms. Among factors affecting the typicality, producers put forward the environmental factors of the terroir system

Context and purpose of the study. Conventional viticulture relies heavily on synthetic inputs (fertilizers, pesticides), as well as mechanization to manage pests, weeds, and diseases and maximize yields.

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Climate change increasingly leads to altered growing conditions in viticulture, such as heat stress, drought or high infection pressure favoring pathogen infection.

White wines contain macromolecules such as proteins, phenolic compounds and polysaccharides. On a sensory
level, these compounds contribute to the ‘mouthfeel’ that differentiates the white wines worldwide [1].