The sensory features of the landscapes

Modern grapevine breeding programs have overcome many challenges using genomic selection, which has allowed breeders to make targeted selections at earlier stages in the breeding process. However, the cost of genetic testing may present a burden for some programs, and markers often struggle to accurately predict quantitative traits. Recent advances in high throughput, high-dimensional data have provoked investigation into the use of high-dimensional phenomics as a low-cost addition to the grape breeder’s toolkit that may offer advantages in predicting quantitative traits. High-dimensional secondary trait (HDST) data has been employed in annual crops for prediction of agriculturally important traits such as yield.

On exposera la distinction et la relation entre: “Etude des milieux”, “Zonage Petit ou Zonage Technique ou Sub Zonage”, “Grand Zonage”, “Délimitation des zones productives” ex.

In general, there is a well-established lexicon related to wine aroma and taste properties; however mouth-feel-related vocabulary usually includes heterogeneous, multimodal and personalized terms. Gawel et al.
(2000) published a wheel related to mouthfeel properties of red wine. However, its use in scientific publications has been limited. The authors accepted that the approach had certain limitations as it included redundant and terms with hedonic tone and some others were absent. It is of high interest to generate a mouth-feel lexicon and finding the chemical compound or group of compounds responsible for such properties in red wine. In the present work a chemical fractionation method has been developed.

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 key points of the current GiESCO charter ‘BIO‐MetaEthics’ are exposed. The new development in cooperation with Giovanni Cargnello is to apply the principles and the content into the practice by establishing a direct contract with producers and other actors of the wine sector. An evaluation sheet is proposed and tested in a new advanced vineyard. For illustrating the methodology of evaluation, the example of the choice of the training systems is detailed on a wide range of situations.