From the “climats de Bourgogne” to the terroir in bottles

The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall

The climate is the environmental factor that contributes with greater weight in the variability of the yield and the composition of the grape, therefore, it is key in the determination of the typicity of the product. Of the environmental factors, the evolution of water availability conditions, among other things, the biochemical evolution of the compounds of the grape and the type of wine to be elaborated. An integrating parameter of the hydric state of the plant is the carbon isotopic composition (δ13C). This indicator is a useful parameter to characterize the water status during the maturation period and estimate the transpiration efficiency or water use efficiency (EUA) in the vine.

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).

Context and purpose. The vine is a holobiont, where the plant interacts positively, negatively, and neutrally with microbes that together form the vine’s microbiome.

Red wines can sometimes exhibit undesirable green, herbaceous, and vegetative aromas, negatively impacting their sensory profile and consumer acceptance.