Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

Le zonage vitivinicole présente toute une série d’applications pratiques. Son importance est en train d’augmenter, soit en fonction des moyens techniques chaque fois plus performants, qui rendent possible le développement des zonages de plus en plus intégrées, consistants et utiles, soit en fonction d’un marché de plus en plus mondialisé. L’article situe la contribution du zonage au niveau de la production vitivinicole et du développement du territoire.

Vintage is part of « terroir ». The aim of this work is to study, through vine and berry parameters, the effect of vintage on the three major red grape varieties in Côtes du Rhône : Grenache N, Syrah N and Mourvedre N. We first characterized vintages 1997 to 2003, highlighting similar features in grape development across the different cultivars since 2001 only.

As the frequency and intensity of drought events increase, understanding the mechanisms of plant resilience to water deficit is crucial. To maintain an appropriate plant yield, a common practice is the application of high amounts of fertilizers with negative environmental impacts. The single and combined effect of water deficit and nutrient availability, namely nitrogen (N) and potassium (K), in Vitis Vinifera L. cv. Cabernet Sauvignon and Grenache was evaluated. Two-year-old grapevine plants grafted on SO4 rootstock were transferred in pots under semi-environmental conditions. During the growing season, plants were either maintained well-watered (100% ETc) or subjected to a controlled water deficit irrigation (33% ETc).

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.

The historian starts from a scientific, rigorous and recent definition of the wine-growing region. “A viticultural terroir is made up of several homogeneous units: geological and pedological elements (texture,
grain size, thickness, mineralogical nature, chemical components), geomorphological (altitude, slope, exposure), climatological (rainfall, temperature, insolation)”. Absent from this definition, the man is fortunately reintroduced a little further. By associating viticulture and winemaking, it forms a “couple” with the terroir and this couple.