Measurements of parameters spatialy positionned, with on line sensors mounted on classical machinery or airborne imagery is no more a problem in viticulture. In a short time, high resolution data dedicated to the assessment of the vine characteristics, the soil, the harvest, etc. will become a reality.

English version: Result of their history, some famous French wine countries such as Burgundy, Bordeaux or Alsace, have a hierarchical organization of their Appellations of Controlled Origin (AOC): AOC regional, communal, Premier Cru, Grand Cru.

This study aims at evaluating the effects of different refermentation methods (Martinotti/Charmat vs. Classic) on the chemical composition, aroma profile and sensory characteristics of Ribolla Gialla sparkling wines; furthermore, certain winemaking practices (skin contact and use of pectolytic enzymes) were investigated considering the extraction of varietal aromas and aroma precursors. METHODS: Sparkling wines were produced at pilot-plant scale. Concerning refermentation methods, traditional Martinotti (MB – 30 days length), extended Martinotti (ML) with 4 months of aging on lees and Classic method (CL) with 11 months of aging on lees were compared; in a second trial, skin contact (MM), enzyme addition on must also subjected to maceration (ME), and enzyme addition on base wine (VE) were evaluated. All experimental trials were performed in triplicate. Basic chemical composition, varietal (terpenes and C13-norisoprenoids in free and bound form) and non-varietal aroma compounds were evaluated by LLE-GCMS analysis; finally, sensory analysis was also performed, by descriptive testing.

The French viticultural appellation areas are the result of an empirical, historical and evolutionary selection which, generally, has consecrated a match between natural factors, grape varieties and viti-vinicultural practices. The notion of terroir is the main basis of the Appellation d’Origine Contrôlée in viticulture. It is based on the one hand on privileged natural factors and on the other hand on the know-how of the winegrowers; the whole allowing the production of a wine endowed with an authenticity and a sensory typicity. Wine-growing practices evolve according to progress in viticulture and oenology, while the natural factors of the terroir are much more stable, with the exception of the vintage. They therefore represent a fundamental pillar of the identity of an appellation vineyard.

One of the major issues for wine production in Australia is the management and eradication of powdery and downy mildews and the associated yield losses they present, costing Australian grape growers upwards of AUD$160M per annum [1].