Application to the wine sector of European Convention on the landscapes

Diurnal changes in the leaves of field-grown grapevine (Vitis vinifera L.) cultivars Syrah and Tempranillo were followed over summer 2009 with respect to gas exchanges. Net photosynthetic rate (AN) of both cultivars rapidly increased in the morning, decreasing slowly until the late afternoon, when reached the lowest values.

This study present a detailed analysis of the rainfall and temperature changes in the Penedès region in the period 1995/ 96 – 2008/09, in comparison with the trends observed during the last 50 years, and its implications on phenology and yield.

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

The French viticultural appellation areas are the result of an empirical, historical and evolutionary selection which, generally, has consecrated a match between natural factors, grape varieties and viti-vinicultural practices. The notion of terroir is the main basis of the Appellation d’Origine Contrôlée in viticulture. It is based on the one hand on privileged natural factors and on the other hand on the know-how of the winegrowers; the whole allowing the production of a wine endowed with an authenticity and a sensory typicity. Wine-growing practices evolve according to progress in viticulture and oenology, while the natural factors of the terroir are much more stable, with the exception of the vintage. They therefore represent a fundamental pillar of the identity of an appellation vineyard.