In the concept of sustainable viticulture proposed by the OIV, it can be noted that enhancing terroir is also one measure of sustainability. Thus, the territorial approach may offer an interesting viewpoint from which to consider this issue in a multi-perspective way.

Aim: In recent times the export of Beaujolais wines has been jeopardised due to a limit of manganese content (Mn) in wine implemented by China (2 mg/L), related to suspicions of potassium permanganate fraud. Nevertheless, soil Mn content may be high in some soil types in Beaujolais. The aim of this study was to improve knowledge of manganese transfer from soil to vine and wine because data on this subject is scarce.

After some decades sunk into oblivion, pruning has recently recovered the focus of grape growers and viticulturists worldwide. Attention is now being paid to the respect the sap flow continuity and to pruning wounds, as they may affect the general performance and longevity of the plant. The longevity and profitability are strongly affected by the increasing incidence of grapevine wood diseases (GWD), intensified by the omission of good pruning practices and leading to an increasingly aggressive pruning. The purpose of this study is to provide an objective evaluation of the short- and mid-term implications of different pruning practices that differ in the degree of observation several of pruning principles.

Volatile sulphur compounds are a group of impact odorants with low odour thresholds that can contribute both positively and negatively to wine aroma. The varietal thiols, 3MH and 3MHA, are known to contribute positive tropical aromas to white wines and are most abundant in Sauvignon Blanc wines. The group of compounds contributing negative aromas are known as reductive sulphur compounds (RSCs) as they add a reductive aroma of asparagus, cooked vegetables and rotten egg to wines. All these compounds play a part in and are a result of the sulphur pathway in the yeast cell during fermentation and therefore attempting to increase the concentration of the varietal thiols may directly influence the concentration of the RSCs. The varietal thiols and the low molecular weight RSCs are highly volatile and therefore their sensory perception can change rapidly over time.

The sensory definition of the aging bouquet of red Bordeaux wines has been shown to be structured around seven main aromatic nuances: “undergrowth”, “spicy” “truffle”, “fresh red- and black-berry fruits”, “liquorice”, “mint”, and “toasted” (1). Some of these descriptors are also used to describe the aromatic notes of old Champagnes (2) suggesting common volatile compounds between these two types of wine.