Effect of vineyard management strategy on the nutritional status of irrigated « Tempranillo » vineyards grown in semi-arid areas

The northern vineyards produce wines with a high aromatic richness. The wines of Alsace are appreciated for the diversity of their aromas, the typicality of which was for a long time judged mainly according to the grape variety of origin. Alsatian winegrowers have however widely sensed the importance of the environment of the vine on the quality of the wines. Efforts are made to try to harmonize in a reasoned way the interaction between the natural environment and the plant material with a view to developing the character of the grape variety through the fine expression of the terroir and making the quality and typicality even more inimitable. wines produced in Alsace.

Water is one of the most limiting factors for viticulture in Mediterranean regions. Former researches showed that water shortage hampers both vegetative and reproductive developments. INRA is running programs to breed varieties carrying QTL of tolerance to major fungi, i.e. powdery and downy mildews. Some varieties have been already certified or are close to be certified. However, little is known about the response of these varieties to water deficit, which behavior is critical for their development. This study characterized physiological responses of 4 new varieties to water deficit and described relationship between them.

In this video recording of the IVES science meeting 2025, Raffaele Guzzon (Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, San Michele all’Adige (TN), Italy) speaks about the application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines (biological acidification, prise de mousse, aroma profile). This presentation is based on an original article accessible for free on OENO One.

Acetaldehyde is a common component of wine. It is already formed during the fermentation being an intermediate in the production of ethanol. Moreover, it can derive from the oxidation of ethanol during the wine production and aging. In wine, concentrations of acetaldehyde range from 30 to 130 mg/L. Acetaldehyde in wine can react with many compounds such as SO2, amino acids and

Molecular markers of wine oxydation, such as sotolon or Strecker’s aldehydes that induce respectively nut or curry and boiled vegetables or wilted rose odors, can be percieved as a default by consumers. These volatile compounds are especially formed during the premature aging of wine, but it is likely that several contributing compounds are still unknown as is their combined contribution. This study was carried out to identify the markers of oxydation in Chardonnay wine by Gas Chromatography Olfactometry (GC-O) and to study the impact of these markers on the complex wine aromatic buffer using the Olfactoscan approach.A Chardonnay wine (2018-vintage), taken after malolactic fermentation without sulphites addition, was submitted to an artificial oxidation to simulate more or less prononced premature oxidation. Volatile compounds were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O with a panel of 13 trained subjects. The same extract was also submitted to a second analysis based on the Olfactoscan technique, which allowed to evaluate the impact of each volatile compounds on the complex aromatic buffer of a non-oxidized wine delivered as background odor. Preliminary results revealed three types of behavior. On the one hand, several odor zones appeared only with the background odour, suggesting a synergy effect induced by the compounds in the aromatic buffer. Conversely, odor-active compounds could not be perceived within the background odor suggesting a masking effect. Finally several compounds were found to contribute as key odorants for wine oxydation once mixed with the aromatic buffer. These compounds are still to be identified using complementary techniques.