Terroir et marché des A.O.C

Sulphur dioxide has long been considered an irreplaceable additive due to its numerous significant positive effects during winemaking and beyond.

Botrytis cinerea, an Ascomycota pathogen with a broad host range, infects over 1200 plant species. Grapes infected by this pathogen, which subsequently develop a noble rot, remain in the vineyard for an extended period, thus being exposed to a diverse array of physical, chemical and biological factors, which give rise to a complex microbial community.

The wine industry works to minimize pesticides and adapt to climate change. Breeding programs have developed disease-resistant grape varieties, particularly against downy and powdery mildew, to minimize pesticide applications [1]. However, their enological potential remains underexplored.

In this study we have compared the predictive ability of two phenological models: a traditional Thermal Time (TT) and a version of the more recently develop Unified Model (UM).

During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.