«Observatoire Mourvèdre»: (2) climatic mapping for successful plantation of Cv. Mourvèdre

Cyberphysical systems can be seen in the wine industry in the form of precision oenology. Currently, limitations exist with established infrared chemometric models and first principle mathematical models in that they require a high degree of sample preparation, making it inappropriate for use in-line,

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Cyclodextrins are complex cyclic oligosaccharides of glucose units. They are produced from the breakdown of starch by the enzymatic reaction of glucosyltransferase. The result is a ring-shaped molecule with a cavity with a hydrophilic outer part and a hydrophobic inner part. As a consequence of this cavity, cyclodextrin is able to form complexes with non-polar organic molecules [1,2].

La région viticole de San Juan (Argentine) est marquée par des températures très élevées et des variations diurnes faibles. La valorisation de la connaissance de cet environnement et de ses interactions avec le fonctionnement de la vigne et le lien au vin passent par l’étude de ses terroirs et de leur caractérisation. Le point de départ de ce travail est l’étude des zones mésoclimatiques aptes à la culture de la vigne de la Province de San Juan et à la caractérisation des sols de cette même région. L’objectif est de définir le potentiel vitivinicole des zones considérées.

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation. Grape processing aims to extract maximum amount of the precursors from the berry skin to increase the potential for a strong varietal aroma in the wine. Subsequent yeast selection plays an important part in this process.