Investigating the role of endophytes in enhancing grapevine resilience to drought

Tannin and polysaccharide concentration and composition is important in defining the texture of red wines, but can vary due to factors such as cultivar, region, grape ripeness, viticultural practices and winemaking techniques. However, the concentration and composition of these macromolecules is dependent not only on grape tannin and polysaccharide concentration and composition, but also their extractability and, in the case of polysaccharides, their formation by yeast. Through studies into the influence of grape maturity, winemaking and sensory impacts of red grape polysaccharides, seed and skin tannins, recent research in our laboratory has shown that the processes involved in the extraction of these macromolecules from grapes and their retention in wine are very complex.

Considering that „prevention requires information”, in 2007, the european education program wine in moderation (wim) started. The common message of responsible and only moderate wine consumption is implemented in each participating country, adapted to national circumstances. In germany, besides recruiting new wim members from the wine sector, the deutsche weinakademie focusses also on information and education of future wine makers and cellar men in professional schools. The seminars cover basic information about the existing legal framework (youth protecting law, drink driving laws, etc.), the self regulation code of conduct for commercial communications (advertising) of alcoholic beverages as well as the health effects of alcoholic beverages, and of wine in particular.

The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines

Cette communication sera basée sur les résultats d’une étude auprès des consommateurs réalisée par la société G3 pour l’I.N.A.O. sur les attitudes des consommateurs vis à vis des produits de terroir et des A.O.C. et sur un mémoire de DEA soutenu par Monsieur J-C. DURIEUX à l’Université de Paris X Nanterre, consacré aux variables explicatives du comportement d’achat des vins A.O.C.

The characterization of « the soil effect » in vine growing is often limited to the description of the physical components of the terroir. Many works were done in this direction and corresponded to geological, pedological or agronomical approaches. However, if the physical environment influences the vine and its grapes, its effect becomes limited at the scale of exploitation. Thus, it could be important to consider how the viticulturist « translated » the potential.