Impact of cover crop in vineyard on the musts volatile profile of Vitis vinifera L. Cv Syrah

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.

The importance of polyphenols, which are present in many vegetables and grapes too, is well-know and documented. Specific research works about the red grape

The quality of a wine is largely related to the balance between its sourness, bitterness and sweetness. Recently, molecules coming from grapes have been showed to notably contribute to sweet taste of dry wines. To study the viticultural and oenological parameters likely to affect their concentration, their quantification appears of high interest and subsequently requires powerful analytical techniques. Therefore, a new method using liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) was developed and validated to quantify epi-DPA-3′-O-β-glucopyranoside acid (epi-DPA-G) and astilbin, sweet molecules identified in wine. Three gradients were tested on five different C18 columns (Hypersil Gold, HSS T3, BEH, Syncronis and Kinetex).

The soil plays a key role in viticulture since it defines the planting depth, development and aeration of the root system and also controls the absorption of mineral elements and water conditions of the plant

Des expérimentations sur Gamay ont été réalisées en Beaujolais de 2000 à 2006 sur 10 parcelles d’AOC différentes. De nombreuses mesures ont été effectuées à différents stades (vigne, baies récoltées, vinification et bouteille avec ou sans vieillissement). Ces mesures sont également de natures différentes (données phénologiques, analytiques, dégustation). Des analyses de la composition des sols sont également disponibles.