Terroir and vine water relation effects on grape ripening and wine quality of Syrah/R99

The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.

The Champagne vineyard extends over 35,300 ha under the Appellation d’Origine Contrôlée, of which 30,000 are in production. It mainly covers 3 departments: in order of importance, Marne (68% of the appellation area), Aube (22%) and Aisne (10%), and more anecdotally Haute Marne and Seine and Mame. It is a young vineyard (for more than half of the surface, the winegrowers have the experience of only one generation of vines), and fragmented (more than half of the exploitations extend over less than 1 ha; the average size of a cadastral parcel is 12 ares).

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.
The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.

L’objectif de cette recherche est le zonage climatique des périodes viticoles de l’année dans la Vallée du São Francisco, région brésilienne productrice de vins située en climat tropical semi-aride. Dans cette région, la production peut être échelonnée sur tous les mois de l’année.

Sono stati presi in considerazione alcuni dati agrometeorologici dell’Oltrepò Pavese (temperature e piovosità degli ultimi 80 anni) e gli studi delle curve di maturazione condotti in zona sul Pinot nero da spumante negli anni (1988-1991, 1999-2000, 2006-2008), si nota che l’aumento progressivo negli anni delle temperature attive (indice di Winkler) ha determinato un anticipo dell’invaiatura, definita dal parametro “punto di incrocio” (intersezione delle funzioni di zuccheri ed acidità nel tempo), con conseguente anticipo della data di vendemmia di circa 12-15 gg.