Monitoring early rooting behavior of grapevine rootstocks: a 2D-imaging approach

The study of climate is relevant as an element conditioning the typicity of a product, its quality and sustainability over the years. The grapevine development and growth and the final grape and wine composition are closely related to temperature, while climate components vary at mesoscale according to topography and/or proximity to large bodies of water. The objective of this work is to assess the mesoclimate of the Atlantic region of Uruguay and to determine the effect of topography and the ocean on temperature and consequently on Tannat grapevine behavior.

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

To test the hypothesis that soil type plays a minor role relative to that of vine vigor in the determination of yield, fruit composition and wine sensory attributes, 5 Chardonnay vineyards in the Niagara

La qualité des vins dépend de différents facteurs et procédés, notamment de la nature des terrains viticoles. Dans ce travail, nous avons cherché à établir les liens entre descripteurs pédologiques des parcelles et descripteurs sensoriels des vins. Sur la base de Classifications Ascendantes Hiérarchiques (CAH) et d’Analyses en Composante Principale (ACP), il a été possible d’établir des liens entre la nature des parcelles (sableuse, argileuse, sablo-graveuleuse) et certains descripteurs sensoriels des vins (chaleur, astringence, fruit noir) et plus globalement avec le type de vins élaborés.

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”