Study on the impact of clone on the varietal aroma of Xinomavro

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Although the ripening process of grapevine berries is well-documented at the vineyard level, pinpointing distinct developmental stages remains challenging. The asynchronous development of berries results in dynamic biases and metabolic chimerism. It is thus crucial to consider individual berries separately and resynchronize their internal clock for deciphering physiological changes throughout development. Given the importance of grape composition in wine quality, we aimed at measuring developmental changes in the metabolome of Syrah single berries from anthesis to over-ripening, without a priori preconceived.

In Alentejo, south of Portugal there is a traditional way of fermenting wines in clay vessels, known as “Vinhos de Talha”. Clay vessels were traditionally impermeabilized using pine pitch, creating a barrier between the fermenting must and the clay. Due to this unusual production technology that uses of clay vessels, instead of inox or wood vessels, “Vinhos de Talha” present unique characteristics increasingly appreciated by national and international consumers when compared with wine obtained by the said traditional methods of winemaking. Although the positive consumers feedback, there is little literature about the physical-chemical characteristics of these wines (Martins et al, 2018; Cabrita et al, 2018). This work aims to characterize the volatile composition of white wines produced in clay vessels with different coatings and to contribute to the knowledge and preservation of these wines that are a unique cultural heritage. Wine samples were produced during 2019 vintage from white grapes, using the traditional technology associated to these wines.

Viti-tunnel®, une innovation imaginée pour répondre à deux des objectifs majeurs des viticulteurs : 1.la sécurisation de la vendange : viti-tunnel® permet de protéger les vignobles des pertes de récolte dues aux maladies, au gel et à la grêle. 2.la réduction des pesticides : viti-tunnel® permet de réduire de plus de 90 %, le recours aux produits phytosanitaires et aux passages de pulvérisateurs, et ce, en toute sécurité pour la vendange. Un dispositif automatisé pour protéger les vignes viti-tunnel® est un dispositif de mise à l’abri automatique des rangs de vigne pendant les pluies et les évènements climatiques extrêmes.