Withering of the ‘Moscato giallo’ grapes under covered space

In viticulture, climate change significantly impacts the plant’s development and the quality and characteristics of wines. These variations are often observed over short distances in a wine-growing region and are linked to local features (slope, soil, seasonal climate, etc.). The high spatial variability of climate caused by local factors is often of the same order or even higher than the temperature increase simulated by the different IPCC scenarios.

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors.

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Dans le contexte viticole actuel, la prise de conscience que chaque cépage ne trouve son expression qualitative maximale que dans certains terroirs bien définis

For a long time, cool climate grapevine breeding has striven for early ripening cultivars to adapt to the former climate conditions.