H-NMR metabolic profiling of wines from three cultivars, three soil types and two contrasting vintages

An appellation or geographic indication should be based on the terroir concept in order to ensure its integrity. The delimitation of viticultural terroirs must include two consecutive or parallel steps, namely (a) the characterisation of the environment and identification of homogenous environmental units (basic terroir units, natural terroir units) taking all natural factors into account, as well as (b) the characterisation of the viticultural and oenological potential of these units over time.

Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

The Muscadet area is situated in the southeast of Nantes, close to the Atlantic coast. It constitutes the western extension
of the French vineyard “Loire Valley”. The Muscadet is renowned and often spontaneously linked to a white wine.
However it remains misconceived as an ordinary wine, lacking authenticity.

Natural factors of the production (“terroir” and vintage) are known as an important element for identifying wines by their genuine typicité and their authenticity. The program “Terroirs d’Anjou” (1994-1999) aims at bringing the necessary scientific basis for a rational and reasoned exploitation of the terroir.