Terroir effects on the response of Tempranillo grapevines to irrigation in four locations of Spain: agronomic performance and water relations

Trebbiano di Lugana (TdL) is a white variety of Vitis vinifera mainly cultivated in an Italian area located south near Garda lake (Verona, north of Italy). This grape cultivar, also known as “Turbiana,” is used for the production of TdL wine with recognized Protected Designation of Origin whose volatile profile was recently determined [1]. The presence of varietal thiols in TdL, namely 3-mercaptohexan-1-ol and its acetate form, conferring the tropical and citrus notes, has been documented. Winemaking strategies were also described with the purpose of protecting and maintain these desired aromas [2]. To the best of our knowledge, the varietal thiol precursors (VTPs) were not previously determined in TdL grape and must. This study aimed to quantify VTPs in both grape during the ripening and must during the pressing. Volatile C6 compounds were also measured in the must fractions.

In recent years, “no-low” products seem to become a new worldwide trend. It appears to be a possible answer to the well-known context of climate change, the decline in wine consumption, and the wellness/health trend (“free from” claims, vegan, and so on…) That consumers are looking for. The aim of this study is to provide an overview of the “no-low” products sold in the french market (but not only french products), focusing on the labelling, packaging, and sales presentation of these products.

Viti-tunnel®, une innovation imaginée pour répondre à deux des objectifs majeurs des viticulteurs : 1.la sécurisation de la vendange : viti-tunnel® permet de protéger les vignobles des pertes de récolte dues aux maladies, au gel et à la grêle. 2.la réduction des pesticides : viti-tunnel® permet de réduire de plus de 90 %, le recours aux produits phytosanitaires et aux passages de pulvérisateurs, et ce, en toute sécurité pour la vendange. Un dispositif automatisé pour protéger les vignes viti-tunnel® est un dispositif de mise à l’abri automatique des rangs de vigne pendant les pluies et les évènements climatiques extrêmes.

The unique characteristics of terroir play a fundamental role in shaping the identity and quality of wines, influencing the aromatic complexity of young wines and their long-term aging potential. The volatile compounds responsible for these aromas are crucial to identifying and appreciating a given wine.

Lately several works highlighted the capacity of grape cell-wall material (CWM) to interact with proanthocyanidins (PA), indicating its potential use as fining agent for red wines.1–4 However, those studies were performed by using purified PAs and very high doses of CWM (almost ten-fold higher than those used in wine industry for other commercial fining agents). The present study focuses on the applicability of CWM from Cabernet sauvignon pomace as fining agent for red wines under real winery conditions. Grapes of cultivar Cabernet sauvignon were harvested at three different maturity levels
(unripe, mature, and overripe) and used for red winemaking. The pomace of such vinifications were used as source of CWM, and applied into red wines at two different concentrations: 0.2 g/L and 2.5 g/L.