Terroir, climat et sol

The conventional wisdom of vintners is that alkalinity, and thus less sour and more rounded taste, are enhanced in wine and grapes challenged by low-nutrient soils.

Extension specialists often recommend nutrient monitoring through leaf blade or petiole sampling twice a season for each vineyard block. However, due to the time and labor required to collect a large, random sample, many growers complete the task infrequently or incorrectly. Readily available remote sensing images capture the vineyard variability at both spatial and temporal scales, which can capture canopy and soil variability and be used to guide growers to representative sampling locations.

SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess.

qNMR Metabolomic applied to wine offers many possibilities. The first application that is increasingly being studied is the authentication of wines through environmental factors such as geographical origin, grape variety or vintage (Gougeon et al., 2019).

In the last few years the development of HPLC techniques together with multivariate statistical methods allowed to set methodics of large discriminant and classing efficacy in the study of wine-grapes.