Similarities among wine aromas and landscape scents around the vineyard in five Mediterranean sites

The sustainability of vineyards is a major issue. The choices proposed to date have major flaws such as the lack of scientific bases or the use of dangerous products such as copper. GiESCO has published a charter of best practices for the environment and for people adapted to various environments. The use of sustainably resistant grape varieties that produce quality wines plays a central role here. Often innovative cultivation systems associated with new technologies and based on scientific bases, guarantee respect for people and the environment. These proposals are brought together in a charter which is part of a meta-ethical approach to seeking consensual measures to ensure the sustainability of vineyards.

Climate projections considered here are for two periods in the future throughout two IPCC scenarios: 2001 – 2030 (A1B) and 2071 – 2100 (A2) obtained using Coupled Regional Climate

Cognac vineyard is mainly dedicated to brandy production. Within the vineyard restructuring context, one part is turned over wine varieties for wine production (about 1,500 ha planted from 1999 to 2005). Today, the new wine producers need technical references about qualitative potential of the « Charentes Terroir », varieties and adapted vineyard management.
In order to answer to this professional request, an observatory of 18 plots of Merlot and 12 plots of Sauvignon have been laid out since 2003 and 2004 on various kinds of pedoclimate.

All techniques usually used to assay proteins was not reliable in vegetable extract due to interferences with the components included in extracts like polyphenols, tanins, pectines, aromatics compounds. Absorbance at 280nm, Kjeldhal assay, Biuret and Lowry methods, Acid Bicinchonique technique and Bradford assay give the results depending on the composition of extract, on the presence or not of detergent and on the raw material (Marchal, 1995). Another difficulty in these extracts for the quantification of proteins comes from the large amount of water included in vegetable and the low concentration of proteins. Thus in red wines, proteins are usually not taken into account due to their low concentration (typically below 10 mgL-1) and to the presence of anthocyanis and polyphenols.

The Bull’s Blood of Eger (‘Egri Bikavér’) is one of the most reputed red wines in Hungary and abroad, produced in the Northeastern part of the country.