Zoning of potential landscape and environment potential of the «Appellation d’Origine Contrôlée Costières de Nîmes»

Rosé is leading the fastest growth wine category which hit a 40% increase since 2002. France accounts for over a third (34%) of global consumption followed by the US

Deficit irrigation strategies can be valuable means to improve grape quality while saving important amounts of water. A simple way to use deficit irrigation can be based on irrigating a vineyard with a determined level of crop evapotranspiration. Using a precise physiological parameter indicating water status, irrigation could be managed to maintain a specific pre-dawn leaf water potential.

Oligosaccharides have only recently been characterized in wine, and the information on composition and content is still limited. In wine, these molecules are mainly natural byproducts of the degradation of grape berry cell wall polysaccharides. Wine oligosaccharides present several physicochemical properties, being one relevant factor linked to the astringency perception of wines (1,2). A terroir can be defined as a grouping of homogeneous environmental units based on the typicality of the products obtained. This notion is particularly associated with wine, being the climate and the soil two of the major elements of terroir concept.

The combination of cover crops with regulated deficit irrigation has been lately shown to be a good method to improve harvest quality in irrigated vineyards of Southern Europe with semiarid climate, as an alternative to the conventional management, that consists on mechanical tillage and irrigation from fruitset to veraison and from then on reduced, or even ended.

The occurrence of faults and taints in wine, such as those caused by microbial spoilage or various taints, have resulted in significant financial losses to wine producers. The wine industry commits significant financial resources towards fining and taint removal processes each year. Fining involves the addition of one or more adsorptive substrates to juice or wine to bind certain components, thus reducing their concentration [1]. However, these processes are often not selective and can also remove desirable flavour and aroma compounds.