Sensorial characteristic of single variety red wines from four local variants of Tempranillo

Yield is an agronomic trait that is critical to the sustained success and profitability of the wine industry. In the context of global warming, overall yield tends to decrease. Rootstock has been identified as a relevant lever for adaptation to changing environmental conditions. The aims of this study are; i) to finely identify the components of the yield influenced by rootstock; ii) to characterise the rootstock × scion interaction; iii) to understand the trade-off between vigour and yield.

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.

La qualité des vins dépend de différents facteurs et procédés, notamment de la nature des terrains viticoles. Dans ce travail, nous avons cherché à établir les liens entre descripteurs pédologiques des parcelles et descripteurs sensoriels des vins. Sur la base de Classifications Ascendantes Hiérarchiques (CAH) et d’Analyses en Composante Principale (ACP), il a été possible d’établir des liens entre la nature des parcelles (sableuse, argileuse, sablo-graveuleuse) et certains descripteurs sensoriels des vins (chaleur, astringence, fruit noir) et plus globalement avec le type de vins élaborés.

Climate change and harvest date decisions have led to the evolution of must quality over the last decades. Increases in must sugar concentrations are among the most obvious consequences, quantitatively. Saccharomyces cerevisiae is a robust and acid tolerant organism. These properties, its sugar to ethanol conversion rate and ethanol tolerance make it the ideal production organism for wine fermentations. Unfortunately, high sugar concentrations may affect S. cerevisiae and lead to growth inhibition or yeast lysis, and cause sluggish or stuck fermentations. Even sublethal conditions cause a hyperosmotic stress response in S. cerevisiae which leads to increased formation of fermentation by-products, including acetic acid, which may exceed legal limits in some wines.

We depict the main features of five viticulture agroclimatic indices for 626 wine growing regions within 41 countries.