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

One cultivar could produce distinct wines with typical properties and qualities different depending on its cultivated and its mesoclimatic conditions.

An appellation or geographic indication should be based on the terroir concept in order to ensure its integrity. The delimitation of viticultural terroirs must include two consecutive or parallel steps, namely (a) the characterisation of the environment and identification of homogenous environmental units (basic terroir units, natural terroir units) taking all natural factors into account, as well as (b) the characterisation of the viticultural and oenological potential of these units over time.

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.

AIM: The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view.

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).