Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

A relatively small number of the many volatile substances of wine, often present at trace concentrations, are considered as key volatile compounds. These compounds often exist in grapes under poorly odoriferous or non volatile forms as aroma precursors.

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País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety. The aroma is one of the most important quality attributes of wine. Volatile compounds of this beverage may come from the grape (varietal aromas), from the fermentation process, from the ageing. The aromatic compounds are found in the grape in two forms: as free volatile compounds and as non-volatile compounds. The last ones, are aroma precursors present mainly as glycoconjugates formed by a sugar and an aglycone…

“The vine and the wine are great mysteries. Only the vine makes us intelligible what is the true flavor of the earth”. Colette. The notion of terroir has always been the basis of the notion of AOC from which it is inseparable. It is moreover the definition of the production zone which was at the start of the attempts to set up the designation of origin, at the beginning of the century, after the phylloxera crisis.

Context and purpose of the study. Globally, vineyard cultivation uses conventional methods to manage pests, diseases and increase yield.