Parcours de découverte des terroirs viticoles

Vineyard cover cropping is a cultural practice widely used in many of the world’s winegrowing regions being one of the most recommended practices to face climate changes and to promote vineyard environmental sustainability.

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

The oenological potential of grapes at harvest depends on a combination of the major components of Terroir: the climate, the soil, the plant material, the training system and the crop management.

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.