La perception des terroirs du vignoble des Coteaux du Layon

Soil physical and chemical properties affect vine nutrition, as indicated by leaf and petiole nutrient content, in a way that may directly impact wine properties.

In the Cognac appellation, the production of white wines is almost exclusively dedicated to elaborate Charentaise eaux-de-vie. In this sense, the quality of Cognac eaux-de-vie intrinsically depends on the quality of the base wines subjected to the distillation stage. In this context, the production of these base wines differs from those of classic white wines to release particular organoleptic properties during the distillation stage.

Interspecific hybrid winegrapes are of growing interest in the context of climate change based on their disease resistance and cold hardiness. In addition to a need for increased understanding of their chemical composition, there is little empirical evidence on the consumer perception of non-vinifera wine. Phenolic compounds, and particularly color, play an important organoleptic and quality determination role in wine, but can vary significantly in interspecific hybrid wines compared to wines produced from Vitis vinifera cultivars [1, 2, 3]. Anecdotally, the variation in anthocyanin species, interactions, and concentrations in interspecific hybrids could result in a variance from“vinifera-like” wine color.

Background: hydroxycinnamic acids (HCA), present in pulp and skin of grapes, are relevant compounds in red winemaking

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.