Les motivations du vigneron en quête de l’expression “terroir”

‘Mavrodafni’ (Vitis vinifera L.) is considered one of the oldest grapevine cultivars indigenous to the Greek vineyard, with western Peloponnese being its primary center of cultivation. ‘Renio’ is considered to be either a variant of ‘Mavrodafni’ or an altogether different cultivar. Both ‘Mavrodafni’ and ‘Renio’ can be found in the vineyards of the centers of cultivation, since ‘Renio’ is considered to be more productive compared to ‘Mavrodafni’, and for this reason, it has gradually replaced ‘Mavrodafni’ from cultivation over the course of time. The aim of the present study was to assay the mechanical properties, the polyphenolic content and the antioxidant capacity of skin extracts and must of berries coming from ‘Mavrodafni’ and ‘Renio’, cultivated in the same vineyard as well as in the different regions of cultivation of the PDO Mavrodafni Patras.

In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.

Climate, especially temperature, plays a major role in grapevine development. Several bioclimaticindices have been created to relate temperature to grapevine phenology (e.g. Winkler Index, Huglin Index, Grapevine Flowering Véraison model [GFV]).

Acacia senegal gum (Asen) is an edible dried gummy exudate [1] added in young red wines to ensure their colloidal stability, precluding the precipitation of the coloring matter. Asen macromolecules, belonging to the arabinogalactan-protein (AGP) family [2], are hyperbranched, charged and amphiphilic heteropolysaccharides composed especially of sugars (92-96 %) and a small fraction of proteins (1-3 %). Asen is defined as a continuum of macromolecules that could be separated into three fractions by hydrophobic interaction chromatography (HIC) [3-4]. HIC-F1 (85-94 % of Asen), HIC-F2 (6-18 % of Asen) and HIC-F3 (1-3 % of Asen) are named and classified in that order according to their protein content, and then a growing hydrophobicity. The efficiency of Asen towards the coloring matter instability is evaluated according to an “efficacy test” that consists to determine the Asen quantity required to prevent the flocculation by calcium of a colloidal iron hexacyanoferrate solution (International Oenological Codex).

L’objectif de cette recherche est le zonage climatique des périodes viticoles de l’année dans la Vallée du São Francisco, région brésilienne productrice de vins située en climat tropical semi-aride. Dans cette région, la production peut être échelonnée sur tous les mois de l’année.