“Terroir” studies in the Côtes du Rhône controlled appellation: from zoning to application

For characterization, sensory designing and authentication rapid analytical technologies have become available. Some, like Proton Transfer Reaction Mass Spectrometry allow a rapid spectrum of the volatile compounds of wines. Combined with chemometrics wines can be characterized. The same approach can be used to calculate the results of virtual mixtures and allow formulation of constant quality blends. Other new techniques and portable devices based on spectroscopy allow measurements on production sites and in grocery stores, even for the smart consumer. We will present some examples of the application of these techniques for authentication of wines, both in the laboratory and on site.

The production of grapes with a balanced composition is one of the main goals that agronomists and oenologists pursue to produce premium quality wines.

Climate change is having an unprecedented impact on the wine industry, which is one of the major agricultural sectors around the world. Global warming, combined with the variation in rainfall patterns and the increase in frequency of extreme weather events, is significantly influencing vine physiology and exposing, more frequently, plants to severe biotic and abiotic stresses. This represents a challenge for viticulturists who need to take complex decisions to adjust vineyard management and achieve oenological goals.

Aim: Grapevine has traditionally been widely cultivated in drylands. However, in recent decades, a significant part of the viticulture all over the word and specifically in Mediterranean basin, is being irrigated. In recent years, due to climate change, among other reasons, the available natural water resources have been reduced substantially compromising the sustainability of viticulture, especially in the most arid areas

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.