Parcours de découverte des terroirs viticoles

Context and purpose of the study. Climate change threatens traditional winegrowing regions, with about 90% of areas like southern France at risk by the end of the century due to heatwaves and droughts.

White wines are commonly stabilised by removing the heat unstable proteins through adsorption by bentonite, an effective but inefficient wine processing step. Alternative absorbents are thus sought and zirconium dioxide (zirconia) is recognised as a promising candidate.

AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.

Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.