Soil and topography effects on water status and must composition of chardonnay in burgundy & a mini meta‐analysis of the δ 13C/water potentials correlation

The variety Aragonez (sin. Tempranillo), recently introduced in the San Francisco Valley (9º02′ S; 40º11′ W) has revealed an excellent adaptation, with high potential of quality and yield, even without clonal material.

Les approches du terroir en tant qu’entité géographique (zonages) connaissent un développement accru récent en lien avec l’essor des SIG. Les méthodes, les objectifs et les critères utilisés varient considérablement selon les études.

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.

The Grenache Noir grape variety, due to its originality and its representativeness, contributes very directly to the quality and typicality of the wines of the Rhône Valley. It is generally appreciated for its varied aromatic palette and for the roundness and suppleness it gives to wines. Since 1995, the Rhodanien Institute has set up a network of reference plots representative of the different types of terroir present in the southern zone of the Côtes du Rhône Appellation (TRUC, 1997; VAUDOUR et al, 1996 ) . Publications on the aromatic composition of grapes and wines are very abundant, but only a few articles have appeared on the Grenache grape variety PAUMES et al., 1986).

Ellagitannins are the main oak wood phenolic compounds that contribute to wine and spirits organoleptic quality (color, astringency, bitterness)(1-3). Given the lack of knowledge regarding their composition and evolution in spirits, the objectives were to follow their extraction kinetic in Cognac “eaux-de-vie” matured in barrel representing different toasting and to observe their evolution and structural modifications during aging. METHODS: Eight different toasting levels were used for studying the impact of the toasting on ellagitannins composition. Two verticals (1978-2018) of “eaux-de-vie” samples coming from two terroirs were analyzed in order to observe ellagitannins evolution during aging. The above analyses were conducted using HPLC-Triple Quadrupole mass spectrometer (4) and the unknown compounds were identified by UPLC-Q-TOF, purified by preparative HPLC prior to 1D/2D-NMR analysis.