Terroir 1996 banner
IVES 9 IVES Conference Series 9 Evaluation de différents clones du Chardonnay pendant la maturation dans un terroir viticole du Friuli-Venezia Glulia (Nord-Est de l’Italie)

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

Abstract

La diffusion récente et “explosive” du Chardonnay dans pratiquement toutes les zones de culture viticole du monde a fait penser, à tort, que cette variété s’adapte facilement à toutes les conditions pédo-climatiques ou presque. Cette thèse a été confirmée par la grande faculté d’adaptation dont a fait preuve le vignoble et par la popularité dont jouit le vin auprès des consommateur du monde entier.

Mais, la réalité est bien différente car cette variété n’arrive à exprimer pleinement son potentiel que dans certaines zones bien délimitées (4, 7). Par conséquent, il est nécessaire de réévaluer le vin de Chardonnay en profondeur faute de quoi on assistera à une érosion progressive de son “image commerciale” en raison de la présence massive sur le marché d’une plethore de vins de mauvaise qualité arborant cette dénomination (9).

DOI:

Publication date: March 28, 2022

Issue: Terroir 1996

Type: Poster

Authors

E. CELOTTl (1), F. BATTISTUTTA (1), G. COLUGNATI (2), F BREGANT (2), R. ZIRONI (1)

(1) Dipartimento di Scienze degli alimenti – Via Marangoni97, 33100 Udine, Italia
(2) ERSA – Centro Pilota perla Vitivinicoltura – Via 3a armata 69, 34070 Gorizia, Italia

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Parcours de découverte des terroirs viticoles

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.

Characterizing the molecular basis of the differences in aromatic precursors found in commercial clones of Vitis vinifera cv. Tannat

Uruguay is known for the production of Tannat wines, which is a neutral variety from an aroma point of view, but capable of providing aromatic precursors that are of interest in the production of wines for ageing. The main aromatic precursors present are glycosidic compounds and carotenoids. The contribution of carotenoid degradation by-products such as norisoprenoids to wine aroma is fundamental, as they are associated with pleasant aroma descriptors and very low olfactory perception thresholds. Several factors have been shown to influence carotenoid concentrations in grapes, such as cultivar, climatic conditions, viticultural region, plant water status, exposure to sunlight and ripening stage.

Moderate wine consumption – part of a balanced diet or a health risk?

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

Effect of concentration and competition between different fungicide residues on the adsorption efficiency of activated vegetal fibres for treatment of wine

Vineyards are strongly exposed to fungal diseases, attacks from insects and competition with weeds. Most treatments used on grape vines contain synthetic active substances, which may be transferred to the wine. Such pesticides have a negative image because many active substances are potential health hazards. A specific oenological treatment allowing the reduction of pesticide residues in wine based on activated vegetable fibres (AVF) is under examination by the International Organisation for Vine and Wine. This technique works efficiently and alters the wine only little (Lempereur et al. 2014).