Vineyard soil mapping to optimise wine quality: from ‘terroir’ characterisation to vineyard management

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.

Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.

Phenolic compounds are very important in crop plants and have been the subject of a large number of studies. Three main reasons can be cited for optimizing the level of phenolic compounds in crop plants: their physiological role in plants, their technological significance for food processing, and their nutritional characteristics1 Indeed, an enormous diversity of phenolic antioxidants is found in fruits and vegetables, and their presence and roles can be affected or modified by several pre- and postharvest cultural practices and/or food processing technologies (Ruiz-García et al. 2012, Goldman et al. 1999, Tudela et al. 2002). In winegrapes, the technological importance of phenolic compounds, mainly flavonoids, is well-known.

Context and purpose of the study. Climate change threatens traditional winegrowing regions, with about 90% of areas like southern France at risk by the end of the century due to heatwaves and droughts.

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory