Retallack Viticulture EcoVineyards video

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties.

The studies developed by INRA and UV, in Angers, concern wine-growing areas and their optimized management, both from an agro-viticultural and oenological point of view. Previous work (Morlat, 1989) made it possible to give a scientific dimension to the concept of viticultural terroir and demonstrated the considerable influence of this production factor on the quality and typicity of wines (Asselin et al, 1992 ) . A methodology for the integrated characterization of terroirs, based on the “Basic Terroir Natural Unit” (considered as the smallest spatial unit of territory usable in practice, and in which the response of the vine is homogeneous), has been development (Riou et al , 1995).

Grape quality is a complex trait that mainly refers to berry chemical composition, including sugars, organic acids, phenolics, aroma and aroma precursor compounds.

AIM: The increasing incidences of wildfires in wine grape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of wine grapes and adversely affect wines made from smoke exposed grapes.

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.