Typology of Terroirs around the world

La mise en valeur d’un terroir au travers du vin signifie dans un premier temps le respect du cahier des charges de l’A.O.C correspondante. Dans un second temps, elle sous-entend d’être à l’écoute des évolutions scientifiques, techniques et sociétales afin de satisfaire une production plus respectueuse de l’environnement et de la santé des hommes. Les recherches effectuées par l’Unité Vigne et Vin du centre INRA d’Angers ont débouché sur le concept d’UTB, Unité Terroir de Base (R.Morlat). UTB définit une aire de terrain ou le fonctionnement de la vigne est homogène en tous points.

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

The increasing frequency of extreme weather events (EWE) represents a severe threat to viticulture.

In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.

The identification and management of intra-vineyard variability are key to precision viticulture, and sensors have been proven to be highly efficient tools for detecting these variations.