Terroir 1996 banner
IVES 9 IVES Conference Series 9 La perception des terroirs du vignoble des Coteaux du Layon

La perception des terroirs du vignoble des Coteaux du Layon

Abstract

On peut être surpris de l’existence d’un vignoble de vins liquoreux, le vignoble des Coteaux du Layon, dans une zone septentrionale à la limite Nord de la culture de qualité de la vigne et ce d’autant plus que le cépage de ce vignoble, le Chenin ou Pineau de la Loire, est un cépage semi tardif.

La première explication est à rechercher au niveau des facteurs naturels (données climatiques et géopédologiques) permettant la réalisation de ce type de produit. Il est nécessaire de souligner ici l’importance de chaque paramètre du terroir pris dans im sens large (géopédologique et climatique) et que toute variation de l’un d’entre eux, même non perceptible en première analyse à l’homme, peut avoir des incidences déterminantes sur la qualité des vins.

La deuxième explication est dans les techniques culturales mises en place par l’homme qui, dans des conditions climatiques à priori peu favorables, doivent être conçues pour favoriser d’une manière optimum la maturité des vendanges. L’auteur s’attachera à montrer l’incidence du choix de ces techniques culturales sur la connaissance ou non des terroirs de ce vignoble.

DOI:

Publication date: March 31, 2022

Type: Poster

Issue: Terroir 1996

Authors

P. CELLIER

Institut National des Appellations d’Origine
73, rue Plantagenêt – 49021 ANGERS CEDEX 02

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

The key points of the current GiESCO charter ‘BIO‐MetaEthics’ are exposed. The new development in cooperation with Giovanni Cargnello is to apply the principles and the content into the practice by establishing a direct contract with producers and other actors of the wine sector. An evaluation sheet is proposed and tested in a new advanced vineyard. For illustrating the methodology of evaluation, the example of the choice of the training systems is detailed on a wide range of situations. 

The inhibition of hydrogen sulfide and methanethiol accumulation in wine by Cu(II): The influence of temperature on the duration of protection

Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.

Application of high-throughput sequencing tools for characterisation of microbial communities during alcoholic fermentation

Developments in high-throughput sequencing (HTS) technologies allow us to obtain large amounts of microbial information from wine and must samples. Thus approaches, that are aimed at characterising the microbial diversity during fermentation, can be enhanced, or possibly even replaced, with HTS-based metabarcoding. To reduce experimental biases and increase data reproducibility, we compared 3 DNA extraction methods by evaluating differences in the fungal diversity with Riesling alcoholic fermentation samples at four different vineyards. The fungal diversity profiling was done using the genetic markers ITS2 and D2 using metabarcoding. The extraction methods compared consisted of a commercial kit, a recently published protocol that includes a DNA enhancer, and a protocol based on a buffer containing common inhibitor removal reagents. All methods were able to distinguish vineyard effects on the fungal diversity, but the results differed quantitatively.

Comprendre la sensibilité des cépages, une clé pour la gestion durable de l’esca

Dans le cadre de TerclimPro 2025, Pierre Gastou a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8300

Solid Rectified Concentrated grape Must (SRCM) in sparkling wines production: studying the sensory impact of an innovative sugar substrate

The production of sparkling wines requires sugars for the second fermentation. The Solid Rectified Concentrated Must (SRCM) is a water free crystalline form of grape sugar, offering a purer, more stable, and easier-to-use alternative to the liquid Rectified Concentrated Must (RCM).