Contribution of viticultural and oenological factors to the aromatic potential of white Colombard wines from the south west of France Gascony vineyard

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.

Context and Purpose of the Study. PIWI grape varieties (Pilzwiderstandsfähig, fungus-resistant) offer innovative solutions for sustainable viticulture by addressing environmental challenges faced by traditional Vitis vinifera.

One of the main challenges in the wine industry is to understand how different wine processing techniques and practices can influence the overall quality of the final product.

Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions.

Cluster architecture in grapevine plays a critical role in influencing bunch microclimate, thus quality traits, including sugar content, phenolic composition, and disease susceptibility.