Terroir et marché des A.O.C

The traditional methods of grape extraction of enochemical compounds use very often mechanical energy by pistons such as the pigeage or mechanical energy produced by must (delestage, pumping over). Recent trend by winemaker is trying to introduce in the fermentation tank, whole berry grape to avoid even minimal oxidation. Unfortunately, the use of the traditional mechanical techniques aforementioned, very often do not guarantee the optimal extraction with residual sugars in the marc. Use of resonance waves (airmixingtm) and a slight overpressure by CO2 (adcftm) permit to work on whole berry guaranteeing the perfect extraction.

The actual climate changes, together with the strong regulation of the European Union and Spanish government, in search of sustainable viticulture, have forced the recovery of minority varieties, expanding the range of grape varieties, as well as the possible development of wines with unique profiles. In the Ribeira Sacra DO (Spain), a comparative study of the agronomic and qualitative behavior of the ‘Branco lexítimo’ variety has been carried out, compared to the majority white variety in the DO: ‘Godello’, located in the same study plot, with identic soil and climatic conditions. The study contemplated the analysis of phenology and leaf water potential, as well as the productive results and the analysis of the must quality, during four seasons: 2018 – 2021.

A 3-year study was carried out in order to evaluate the ecophysiology, yield and quality characteristics of Vitis vinifera L. cv. Kékfrankos (syn. Limberger) at Eger-Nagyeged hill (steep slope) and at Eger-Kőlyuktető (flat) vineyard sites located in the Eger wine region, Hungary.

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers.

Results in the characterization of a new wine terroir unit in south Brazil are reported. Presently, several areas in Brazil are being studied, in an effort to define new wine terroirs and improve the quality of Brazilian wines.