A.O.C. taureau de Camargue

Challenging conditions created by limited water supply and changes in the climate require an understanding of the physiological status of table grapes along the whole value chain. This is critical to develop tools for regulatory management of growth balances and grape quality. This study aimed to determine the impact of different amounts of water and an altered micro-climate (complete covering of vineyards with plastic) on the physiological reaction of the grapevine during the growth season.

The frequency of bushfires close to wine regions around the world has increased in the last two decades. The economic losses incurred when grapes and wines are discarded due to ‘smoke taint’ are substantial (i.e., hundreds of millions of dollars). Efforts to mitigate and ameliorate smoke taint are therefore crucial. Chardonnay, rosé and cabernet sauvignon wines made from grapes exposed to smoke during the 2020 wildfires in eastern Australia were subjected to various amelioration techniques: the addition of activated carbons, molecularly imprinted polymers (mips), and a proprietary resin (either directly, or following membrane filtration); spinning cone column (scc) distillation; and finally, transformation into vinegar.

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

The professional winegrower usually selects the harvest date considering several elements, such as the vine stem and berry colour, the flavour, appearance and grain elasticity. Nowadays these elements have turned old fashioned.

Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging.