Soil survey and continuous classification for terroir delineation in the “Colli Orientali del Friuli” wine production area

Dans le cadre de TerclimPro 2025, Thibaut Verdenal a présenté l’article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8405

Brettanomyces bruxellensis is found in various ecological niches, but particularly in fermentative processes: beer, kombucha, cider and wine. In the oenological sector, this yeast is undesirable, as it can produce ethyl phenols, thus altering wine quality. These compounds are characterized by stable or horse-sweat aromas, unpleasant for consumers.

Le Muscat de Frontignan est bien connu pour ses fortes teneurs en composés terpéniques et par l’odeur florale et fruitée que ces composés confèrent aux vins qui en sont issus (1,2).

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production.