Synthesis of the contribution of the Giesco (group of international experts of vitivinicultural systems for cooperation) to the study of terroirs

Dans le cadre d’une recherche sur les terroirs viticoles du canton de Vaud – Suisse, un modèle du microclimat intégrant température, relief, éclairement et pluviométrie a été conçu.

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries.

The grape quality is affected by the canopy manipulation. Water management is a fundamental tool for controlling reproductive growth