Relations between soil characteristics and must and wine composition in different terroirs of Emilia Romagna (Italy)

La création officielle du groupe Experts Zonage Vitivinicole à l’O.I.V., qui s’inscrit dans la Commission Viticulture, est récente. Le Professeur Mario FREGONI en assure la présidence depuis 1998, assisté du vice-président et du secrétaire général Mario FALCETTI. Ils ont été confirmés dans leurs fonctions lors des sessions de mars 2001. Actuellement, le groupe d’experts Zonage Vitivinicole de l’O.I.V. se compose de 40 délégués, représentant 18 pays membres. La mise en place de ce groupe a tout d’abord été initiée par l’Instituto Agrario de San Michele (Italie) et l’Unité de Recherches Vigne et Vin du Centre INRA d’Angers (France). Une collaboration entre les chercheurs s’est installée très tôt, dès 1987.

Climate change effects on grapevine phenology and grape primary and secondary metabolites are well described in recent literature. Increasing frequency and intensity of heat waves may be responsible for important yield losses in the future. However, the impact of this event is not so well described in literature. The present study highlights the importance of grape variety tolerance as a mitigation tool to climate change.

Climate change is introducing a high variability on grape ripening, causing uncertainty, excessive spending on pesticides and eventually frustrating results in terms of the quality of the vintage, with the increasingly frequent appearance of aromatic problems associated with overripeness, raisining and greenness, which sometimes only appear in bottled wines.

Cultivar and rootstock selection are two well-known strategies for adapting vine production in challenging environments. Despite the vast diversity of rootstocks and cultivars, their effective contribution to grapevine sustainable development and acclimation to changing growing conditions remains an open question. The use of robust and prompt monitoring tools can allow a powerful screening of the water status of the vineyard before considering a further detailed characterization. This study leveraged new tools to monitor the stomatal conductance (gs), transpiration rate (E), and quantum efficiency of photosystem II (ᶲPSII) throughout a season, from pre-veraison to after-harvest.

Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines.