Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

Grapevine cultivars are vegetatively propagated to maintain their varietal characteristics. This process of multiplication leads to spontaneous somatic mutations that can eventually generate a variant phenotype, of potential interest for cultivar improvement and innovation. However, regardless their phenotypic effect, somatic mutations stack in the genome, and they can be used to reveal the origin and dissemination history of ancient cultivars. Here, a stringent somatic variant calling over whole genome resequencing data from 35 ‘Tempranillo Tinto’ clones or old vines from seven Iberian winemaking regions revealed 135 single nucleotide variations (SNVs) shared by some of the clonal lines.

Le monde vitivinicole est de plus en plus concerné par la question paysagère : l’enjeu est de taille puisqu’il s’agit de la survie de l’image positive dont bénéficient les Appellations d’Origine Contrôlée. Les paysages sont composés d’éléments qui renvoient à des références socioculturelles fortes, susceptibles de modeler l’image d’un produit et d’en déterminer à notoriété et le prix. Dans un monde médiatisé comme le nôtre, le visuel construit l’arrière-plan des représentations mentales associées à toute marchandise ; et pour les aliments, produits de la terre, ce visuel est forcément paysager.

Ampelography is aimed at describing the vine according to several characteristics, such as morphology, agronomic aptitudes, technological potential, and genetics. The description of varieties and species of vitis has long been the subject of numerous scientific and technical studies by eminent specialists for a long time, which have led the OIV to publish in 1983 the “descriptor list for grape varieties and vitis species”, a milestone among the OIV worldwide recognised codes.

The reproducibility of elemental profile in wines produced across multiple vintages has been previously reported using grapes from a single scion clone of Vitis vinifera L. cv. Pinot noir. The grapevines were grown on fourteen different vineyard sites, from Oregon to southern California in the U.S.A., which span distances from approximately hundreds of meters to 1450 km, while elevations range from near sea level to nearly 500 m. In addition, sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic and volatile) differences across the different vineyard sites have also been observed among these wines at two aging time points. While strong evidence exists to support that grapes grown in different regions can produce wines with unique chemical and sensorial profiles, even when a single clone is used, the understanding of growing site characteristics that result in this reproducible differentiation continues to emerge. One hypothesis is that the elemental profile that a vineyard site imparts to the grape berries and the resulting wine is an important contributor to this differentiation in chemistry and sensory of wines. For example, various classes of enzymes that catalyze the formation of key aroma compounds or their precursors require specific metals. In this work, we begin to report correlations between elemental and volatile aroma profiles of site-specific Pinot noir wines, made under standardized winemaking conditions, that have been previously shown to be distinguished separately by these chemical analyses.

The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.