The revision of the delimitation of the AOC “Champagne”

a) wine, a qualitative and user-friendly product, favors a visual support, even for a scientific study because it refers to the image of the terroir, in particular by its visible landscape. b) the vineyard landscape, which is fairly open by definition, favors this type of approach. c) the framework of the Terroir Test conducted by the URVV (INRA – Angers) comprises 15 micro-plots of 100 strains, and requires at this scale precise surveys of the environment, hence systematic shots, of the center of the plot, over 360°, at 50 mm intervals, at 1.70 m from the ground and horizontally.

Alcoholic fermentation is the main step for winemaking, mainly performed by the yeast Saccharomyces cerevisiae. But other wine yeasts called non-Saccharomyces may contribute to alcoholic fermentation and modulate the wine aroma complexity. The recurrent problem with the use of these non-Saccharomyces yeasts is their trend to die off prematurely during alcoholic fermentation, leading to a lack of their interesting aromatic properties searched in the desired wine. This phenomenon appears to be mainly due to interactions with S. cerevisiae. These interactions are often negatives but remain unclear because of the species and strain specific response. Among the non-Saccharomyces yeasts, Lachancea thermotolerans is a wine yeast naturally found in grape must and well known as a great L-lactic acid producer and an aromatic molecules enhancer, but its behavior during alcoholic fermentation can be completely different in co-fermentation with S. cerevisiae in function of strain used.

Teran is an important native variety grown in Istria known for its high level of polyphenols and intensive fruity character of wines. Teran’s yield and wine typicity have recently decreased due to climate changes (increased temperature and severe drought). Four drip irrigation treatments (25%, 50%, 75%, 100% of total evapotranspiration) and control were investigated for the influence on Teran yield and quality, where focus was given to the content and composition of main polyphenolic and volatile compounds in grapes. Irrigation positively influenced yield since the berry weight also increased with increased irrigation. This resulted in the highest yield for 100% ETc. The highest concentration of polyphenols had control, while the irrigation treatments did not differ significantly. However, there was a tendency to decrease concentration with increased irrigation probably due to the increased berry size, which led to a dilution effect. Regarding the volatile compounds, the most abundant group was alcohols, followed by acids.

Il lavoro di zonazione riveste un ruolo importante per capire le potenzialità e la vocazionalità di una specifica area viticola. La viticoltura dovrebbe essere vista in funzione dell’obiettivo enologico che si vuole realizzare e quindi particolare importanza riveste il risultato delle vinificazioni delle uve provenienti dai vigneti delle diverse aree della zona di produzione oggetto d’indagine. La zonazione dell’area a DOC Monti Lessini Durello ha preso in esame la varietà “Durella”, vitigno autoctono del territorio, che rappresenta la maggior parte della produzione vitivinicola della zona.

Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.