Methoxypyrazines (MPs) are readily extracted from grape berry and rachis during fermentation and can impart “green” and “herbaceous” sensory attributes to wine. Irrespective of whether MPs, including 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP), are extracted from berry or other vine material, techniques for remediation of wine with overpowering sensory characters attributable to MPs suffer from poor specificity or produce undesirable sensory outcomes, meaning that alternative control approaches are needed.

Grapevines have traditionally been grown in semi-arid areas, but viticulture is now compromised by climate change. Therefore, it is necessary to implement environmentally friendly viticulture practices to adapt grapevines to current climatic conditions. In this context, organic mulches offer many benefits, such as reduced soil erosion and increased organic matter, soil water content and crop productivity. However, these practices must not compromise grape and wine quality. Therefore, the objective of this study was to evaluate the effect on wine physicochemical and phenolic composition and sensorial properties of different soil management practices on the vine row. Over four years, five soil treatments were examined in two different vineyards.

Dans le cadre d’une recherche sur les terroirs viticoles du canton de Vaud – Suisse, un modèle du microclimat intégrant température, relief, éclairement et pluviométrie a été conçu.

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Winter pruning is today the longest operation for hand workers in the vineyard. Over the last years, mechanical pruning practices have become popular in southern France vineyards to respond to competitiveness issue especially for the basic and mid-range wine production. Wine farmers have developed different vineyard management techniques associated with mechanical winter pruning. They sought to be precise or not to control the buds number per vine.