Terroir 1996 banner
IVES 9 IVES Conference Series 9 Parcours de découverte des terroirs viticoles

Parcours de découverte des terroirs viticoles

Abstract

A partir des recherches conduites sur la caractérisation des terroirs viticoles par des chercheurs de l’Unité de Recherches Vigne et Vin (1, 2, 3, 4, 5) du Centre INRA d’Angers, Terre des Sciences, le Centre de Culture Scientifique et Technique d’Angers (CCSTA) a mis au point un parcours de découverte d’une journée dans le vignoble angevin avec une approche pluridisciplinaire. Différents aspects des disciplines suivantes sont abordées au cours de cette journée : géologie, pédologie, climatologie, lecture du paysage, biologie, écologie, viticulture, oenologie, biochimie, analyse sensorielle. L’histoire des sciences et des techniques, la méthodologie développée par les chercheurs (1), l’histoire des idées au travers des écrits scientifiques, et l’éducation du goût seront intégrés ainsi que, bien sûr, les dimensions commerciale et économique.

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

J.L GAIGNARD (1), D. POUIT (2)

(1) INRA Centre d’Angers
42, rue Georges Morel, 49071 Beaucouzé cedex
(2) CCST Angers – France

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Using open source software in viticultural research

Many high quality Open Source scientific applications have been available for a long time. Some of them have proved to be particularly useful for carrying out the usual activities involved in viticultural research projects, such as statistical analyses (including spatial analyses), GIS work, database management (possibly integrated with statistical and spatial analysis) and even “low-level” often highly time-consuming activities (e.g. repetitive task on text files).

The wine microbial consortium: a real terroir characteristic

Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites which determine the sensorial qualities of wine. Therefore microbial population numeration, species identification and strains discrimination from berry surface at harvest to storage in bottle are fundamental.

The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids, and hydroxycinnamic acids

One of the biggest challenges of agriculture today is maintaining food safety and food quality while providing ecosystem services such as biodiversity conservation, pest and disease control, ensuring water quality and supply, and climate regulation. Organic farming was shown to promote biodiversity and carbon sequestration, and is therefore seen as one possibility of environmentally friendly production. Consumers expect organically grown crops to be free from chemical pesticides and mineral fertilizers and often presume that the quality of organically grown crops is different or higher compared to conventionally grown crops. Integrated, organic, and biodynamic viticulture were compared in a replicated field trial in Geisenheim, Germany (Vitis vinifera L. cv. Riesling). Amino acid profiles in juice, grape skin flavonoids, and hydroxycinnamic acids were monitored over three consecutive seasons beginning 7 years after conversion to organic and biodynamic viticulture, respectively. In addition, parameters such as soil nutrient status, yield, vigor, canopy temperature, and water stress were monitored to draw conclusions on reasons for the observed changes. Results revealed that the different sustainable management regimes highly differed in their amino acid profiles in juice and also in their skin flavonol content, whereas differences in the flavanol and hydroxycinnamic acid content were less pronounced. It is very likely that differences in nutrient status and yield determined amino acid profiles in juice, although all three systems showed similar amounts of mineralized nitrogen in the soil. Canopy structure and temperature in the bunch zone did not differ among treatments and therefore cannot account for the observed differences in favonols. A different light exposure of the bunches in the respective systems due to differences in vigor together with differences in berry size and a different water status of the vines might rather be responsible for the increase in flavonol content under organic and biodynamic viticulture.

Outside and inside grapevine roots: arbuscular mycorrhizal fungal communities in a ‘nebbiolo’ vineyard 

In field conditions, grapevine roots are colonized by arbuscular mycorrhizal fungi (AMF). Little is known about the species composition of AMF communities associated to grapevine.

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines

In this audio recording of the IVES science meeting 2022, Antonio Morata (Universidad Politécnica de Madrid, Madrid, Spain) speaks about the use of fumaric acid to control pH and inhibit malolactic fermentation in wines.