Evaluation de différents clones du Chardonnay pendant la maturation dans un terroir viticole du Friuli-Venezia Glulia (Nord-Est de l’Italie)

The amount of synthetic pesticides applied in viticulture is relatively high compared to other agricultural crops, due to the high sensitivity of grapevine to diseases such as downy mildew (Plasmopora viticola). Alternatives to reduce fungicides are utterly needed to promote a sustainable vineyard-ecosystems and meet consumer acceptance. Essential oils (EOs) are amongst the most promising natural plant protection agents and have shown their antifungal properties previously. However, the efficiency of EOs depends highly on timing and application technique.

Valpolicella is a famous Italian wine-producing region. One of its main characteristic is the intensive use of grapes that are submitted to post-harvest withering. This is rather unique in the context of red wine, especially for the production of a dry red wine such as Amarone. Amarone wines produced in Valpolicella different geographic origin are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity. Aroma is the product of a biochemical and technological series of steps, resulting from the contribution of different volatile molecules deriving from grapes, fermentations, and reactions linked to aging, as well as one of the most important features in the expression of the geographic identity and sensory uniqueness of a wine.

In order to assess climate change at regional scales suitable to viticulture, the outputs of ARPEGE_Climat global model (resolution 0.5°) were downscaled using the Regional Atmospheric

The fruity aroma of red wines is described by a wide range of descriptors, ranging from fresh fruits to ripe and jammy fruits, to candied fruits and prunes notes [1]. The fruity quality of a red wine is characterized by notes of fresh and jammy red- and black-berry fruits.

Phenolic compounds are fundamental to wine quality, influencing its colour, mouthfeel, stability, and ageing
potential [1]. Their extraction and evolution during fermentation plays a crucial role in determining the final sensory
attributes and requires careful monitoring to guide winemaking decisions.