Historical reconquest of hillslopes by the “Vins des Abymes” after the collapse of Mont Granier in 1248 (Savoie, France)

Work aimed at understanding the relationship between a terroir, in the agronomic sense, and the physico-chemical characteristics of grapes or wine are numerous today, as evidenced by the program of this symposium. But for an economist, the central question remains to know how the terroir can intervene in the construction of the economic value of wine and in the differentiation of its prices. Is the terroir effect recognized by the end consumer or is it only an internal adjustment variable in the production systems? Through which indicators can this terroir effect be managed by the various operators in the sector? In the end, isn’t it better to invoke a “territorial effect” that the actors can build, and of which the terroir would be one of the possible components?

Aims: The aims of this study were to i) characterize the impact of geographical origin and viticulture treatments on Chilean Cabernet-Sauvignon, and ii) develop machine learning models to predict its quality. 

Warming trends over the winegrowing regions lead to an advance of grapevine phenology, diminution of yield and increased sugar content and must pH with a lower polyphenol content, especially anthocyanins. Canopy management practices are applied to control the source sink balance and improve the cluster microclimate to enhance berry composition. We hyphothesized that an early leaf removal might promote a delayed ripening through severe defoliation after fruitset; whereas, a late leaf removal at mid-ripening would reduce sugar accumulation.

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Life cycle assessment (LCA) is an effective and comprehensive method for evaluating the environmental impact of a product, considering its entire life cycle. In the context of wine production, although the use of lca is gaining ground in viticulture, its application is still limited to the fine assessment of winemaking processes.