Glutathione is a tripeptide (γ-Glu-Cys-Gly), which can occur in grapes, in must and in wine prevalently in the reduced form as well as in the oxidized form as glutathione disulfide. The importance of the reduced form of glutathione lies in its antioxidant activity. In must, it limits browning by reducing o-quinones produced by polyphenol oxidase activity on hydroxycinnamic acids; in wine, it exerts a protective effect on various aromatic compounds. Glutathione concentration in wine is lower than in grape juice and variable as it depends on several factors, ranging from the native content of grapes to winemaking technique.

This summary follows this made by Hervé Hannin et al. Entitled “French wine sector facing climate change (part. 1) : a national strategy built on a foresight and participatory approach “. The french wine sector has taken a collective approach to the issue of climate change, and has officially submitted its strategy to the minister of agriculture in 2021. This industry policy is the result of multidisciplinary work carried out through the “laccave” project (metaprogramme accaf, inrae) and its prospective study designed to anticipate climate change in the french wine industry (aigrain p. Et al., 2016). French wine professionals decided to structure a strategy to deal with climate change du in particular to the presentation made at the 2016 OIV congress in Brazil.

In the Champagne vineyards, spring frosts are the cause of significant variations in the volume of the harvest which are very penalizing for the trade. This variability is reflected both in time (years without frost alternating with years with severe frosts) and in space. Certain sectors of the vineyard are in fact statistically more susceptible to frost than others, but each year no municipality can consider itself immune to this climatic accident. The objective of the study is precisely to analyze the spatial distribution of frost and to determine its main mechanisms, linked to the topography of the hillsides, their orientation but also to regional meteorological variables.

Aim: The aim of this work is educating people about soil variability, vine rootzone depth and readily available water holding capacity. The concept of terroir is readily discussed in the wine industry but many people involved are unable to describe a soil profile and interpret its limitations that impact on vine growth, fruit quality and wine produced. This paper discusses soil physical characteristics important to vine root growth and readily available water holding capacity (RAW).

The AOC Saint-Emilion, one of the most prestigious in Bordeaux, is located on the right bank of the Dordogne upstream from Libourne. The vineyard is planted on Tertiary (Oligocene) and Quaternary geological formations, on which very varied soils have developed. Numerous studies have taken account of this heterogeneity and made it possible to better understand the functioning and viticultural potential of these soils (Duteau et al. 1981, Van Leeuwen, 1991).