Terroir et marché des A.O.C

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

AIM: Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds.

The Priorat AOC, which is situated behind the coastal mountain range of Tarragona, is characterised by a Mediterranean climate that tends towards continentality and has very little precipitation during the vegetation cycle

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

The abbreviation AOC designates, since 1905 in France, wines which characteristics and reputation are due to a proper “terroir”. The delimitation of such “terroirs” consists in a technical and statutory procedure which has developed by steps.