Zeowine: the synergy of zeolite and compost. Effects on vine physiology and grape quality

Climate is an important component or determinant of terroir, especially at the regional level. One can define three levels of terroir. These are the macro– or regional scale, which applies over tens of kilometres of the landscape. The second level is the meso- scale, which applies over kilometres or hundreds of meters, at the individual vineyard scale.

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

High quantities of chemicals are applied in the vineyard for pest and disease control. Transition towards low pesticide viticulture is a key issue to improve sustainability. Winegrowers have to gradually change their practices to engage in this transition. This work aims at analysing the pesticide use evolution during transition towards low pesticide vineyards and identify some management options mobilized by winegrowers. To understand the diversity of pathways taken towards agroecological transition, we characterized different types of pesticide use evolution.

An integrated terroir characterization is currently realized in the French northern vineyard: “Anjou”. The concept of Basic Terroir Unit (B.T.U.) and its associated ground model “Rock, Alteration, Alterite” are used in this characterization. This work is coupled to a viticultural survey, based on parcels.

Grenache Noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard, and produce wines with well differentiated aromatic notes. This study aimed at investigating the contribution of glycoconjugated precursors to these aromatic specificities, through their analytical profiles and the sensory influence of the odorant compounds they release during wine aging. The aglycones released by enzymatic hydrolysis of glycosidic extracts