AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

Grapevine is subject to multiple stresses, either biotic or abiotic, frequently in combination. These stresses may negatively impact the health status of plants and reduce yields. For biotic stress, grapevine is affected by numerous pest and diseases such as downy and powdery mildews, grey mold, black rot, grapevine fanleaf virus and trunk diseases (namely GTDs). The interaction between grapevine and pathogens is relatively complex and linked to various pathogenicity factors including cell-wall-degrading enzymes (especially CAZymes) and phytotoxic secondary metabolites, growth regulators, effectors proteins, and fungal viruses.

Aims: The aims of this work were (1) to assess the changes in some of the main bioclimatic indices used for climate viticultural zoning within the Rioja Appellation area in the north of Spain between 1950-2014 (60 years), and (2) to carry out a comprehensive sociological evaluation among grapegrowers and winemakers of this region, to better understand the impact of climate change on their activity, their degree of concern about it and the potential adaptation measures they would be willing to adopt to cope with it in future years.

En France, la filière A.O.C. cidricole emploie de plus en plus de levures initialement sélectionnées pour les fermentations des vins. Le risque d’une uniformisation organoleptique ou d’un marquage

From the effect of global climate change, wildfire occurrence during grape ripening has increased. These wildfires produce smoke that can carry organic compounds to a vineyard. These smoke compounds are adsorbed in the grape berry and result in wines with elevated levels of smoke-related phenols. These wines are described as having a smokey, burnt, and dirty aroma (Kristic et al, 2015). Not only are volatile phenols carried by smoke, but additionally glycoconjugate forms of these phenols are present as will. These have been found to have a large impact on the flavor of wines, being the cause of a lasting ashy aftertaste post consumption (Parker et al, 2012). When evaluating the sensory profile of these wines when tasted one after the other, there is an observed problem due to the lasting nature of these undesirable attributes and high level of carry-over from sample to sample. The aim of this work is to evaluate the extent this carryover occurs, along with the best sensory practices to mitigate its influence via different inter-stimulus rinse protocols.

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.