La perception des terroirs du vignoble des Coteaux du Layon

What if, in 25 years, most wines were dealcoholized and flavored ? What if vines were only cultivated to combat erosion, store carbon, and provide anthocyanins…? What if climate change completely changed the list of vine varieties cultivable for wine production in France? What if food stores had completely disappeared in favor of virtual platforms? And if… because the long-term future is not predetermined and therefore not knowable, because the future is open to several possibilities, because the future does not emerge from nothing but from the present which conceals heavy trends and weak signals, prospective approaches make it possible to consider the room for maneuver that actors have to promote the advent of a future, which we can hope to be chosen, at least in part.

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

Specific inactivated yeast derivatives (SYDs) from S. cerevisiae are obtained through thermal, mechanical, and enzymatic processes and are used to enhance wine quality.

A survey has been conducted on 32 students and 25 former students of 28 nationalities of an international master course training executives of the international Wine sector.

Many farming operations aim at controlling the leaf area of the vine according to its load. There are several techniques, direct and indirect, of estimate of this leaf area in a specific way, but impossible to implement at great scales. These last years, research in airborne and satellite remote sensing made it possible to show that a multispectral index of vegetation, computed from measurements of reflectances (red and near infrared), the « Normalised Difference Vegetation Index » (NDVI), is well correlated to the « Leaf Area Index » (leaf area per unit of ground) of the vine. Nevertheless these methods of acquisition and processing data are rather constraining and complex.