La place du terroir dans le processus de patrimonialisation : l’exemple des paysages culturels viticoles du patrimoine mondial de l’Unesco

Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.

The volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure.

Plasmopara viticola, the causal agent of downy mildew (DM), and Uncinula necator, the causal agent of powdery mildew (PM), are two of the main phytopathogenic microorganisms causing major economic losses in the primary sector, especially in the wine sector, by wilting bunches and leaves with a consequent decrease in the photosynthetic rate of the plant and in the annual yield. Currently, the most widespread methods for planning spraying are based on the 3-10 rule, which states that the first application should take place when: (i) the air temperature is greater than 10°C; (ii) shoots are equal or greater than 10 cm; and (iii) a minimum of 10 mm rainfall within 24–48 hours has occurred, or at the beginning of the bud break with periodic applications according to the manufacturer’s instructions.

At long term, qualitative irrigation seems to be the most systematic, if not the best, cultural practice for dealing with climate change and yield increases without decrease grape quality.

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].