Electromagnetic conductivity mapping and harvest zoning: deciphering relationships between soil and wine quality

L’économie cidricole française est concentrée dans les régions du grand Ouest avec environ 40% de la production nationale de pommes à cidre pour la seule région Bas-Normande où le Pays d’Auge occupe

Context and purpose of the study. Intra-varietal variability for key physiological and oenologically important traits can be exploit in viticulture following the consistently higher environmental pressure driven by climate change.

The recent effects on temperature and rainfall caused by global warming pose a serious threat to the wine industry worldwide, mainly in terms of a loss of quality in the wines produced.

Implementing artificial intelligence (AI) in viticulture and enology is a rapidly growing field of research with an essential number of potential practical applications.

The impact of toasting process to produce aroma from oak wood intrinsic composition is well documented. It is admitted that such complexity contribute to the wine quality after barrel ageing. Despite our knowledge on the molecular identification of aroma impact compounds of oak wood, little research have been carried out, on a sensory level, on the aroma diversity of toasted oak wood.