Visualization of wine origin, quality level and terroir by the landscape

In red wine production, phenolic maturity is becoming increasingly important. Anthocyanins, flavonoids and total polyphenols content and availability significantly influence the harvest time of wine grapes while, during vinification process, their extraction strongly affects wine body, color and texture

Long-term studies on grapevine phenology have clearly demonstrated that global warming is affecting phenological events, leading to an anticipation in their timing, and negatively impacting grape yield and berry quality. Therefore, dissecting the genetic determinants involved in the plant regulation of the phenological stages of budburst, flowering, veraison and ripening can improve our knowledge of the underlying mechanisms and support plant breeding programs and the advancement of vineyard management strategies.
We report here the results of a QTL mapping experiment conducted on three segregating populations obtained from the crossing of ‘Cabernet Sauvignon’ and ‘Corvina’, ‘Corvina’ and the hybrid ‘Solaris’ and ‘Rhine Riesling’ and ‘Cabernet Sauvignon’.

It was at the end of the second world war that professor Branas laid the foundations of french vine selection. He was also behind the creation of domaine de vassal (1949) and antav (1962), which were to become the bridgeheads of the french strategy for the conservation, selection and multiplication of viticultural diversity. Initially based on visually virus-symptom-free massal selections, with the main aim of providing healthy, clearly-identified plant material, the process evolved as knowledge gained towards clonal selection.

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).