A Viticultural Terroir in Brazil: Change and continuity

Context and purpose of the study. Sparkling wine production is majorly impacted by climate change as sugar accumulation and aromatic development in grapes are often decoupled.

n the last years, viticulture precision tools have been made available for farmers for different crops. The feeling that these tools are mandatory on an agriculture of the future have been disseminated by commercial entities but also from policy makers.

The ability, and the underlying mechanisms of grapevines to cope with and adapt to recurring water constraints, are the focuses of this study.

Grenache Noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard, and produce wines with well differentiated aromatic notes. This study aimed at investigating the contribution of glycoconjugated precursors to these aromatic specificities, through their analytical profiles and the sensory influence of the odorant compounds they release during wine aging. The aglycones released by enzymatic hydrolysis of glycosidic extracts

The traditional methods of grape extraction of enochemical compounds use very often mechanical energy by pistons such as the pigeage or mechanical energy produced by must (delestage, pumping over). Recent trend by winemaker is trying to introduce in the fermentation tank, whole berry grape to avoid even minimal oxidation. Unfortunately, the use of the traditional mechanical techniques aforementioned, very often do not guarantee the optimal extraction with residual sugars in the marc. Use of resonance waves (airmixingtm) and a slight overpressure by CO2 (adcftm) permit to work on whole berry guaranteeing the perfect extraction.