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

Vineyard site selection and determination of adapted grape varieties for a site are the most fundamental factors contributing to vineyard success, but can be challenging to ascertain

La qualité des vins dépend de différents facteurs et procédés, notamment de la nature des terrains viticoles. Dans ce travail, nous avons cherché à établir les liens entre descripteurs pédologiques des parcelles et descripteurs sensoriels des vins. Sur la base de Classifications Ascendantes Hiérarchiques (CAH) et d’Analyses en Composante Principale (ACP), il a été possible d’établir des liens entre la nature des parcelles (sableuse, argileuse, sablo-graveuleuse) et certains descripteurs sensoriels des vins (chaleur, astringence, fruit noir) et plus globalement avec le type de vins élaborés.

Da dove scaturisce tutto l’interesse attuale per il terroir? Si provi, per dare risposta a questo quesito, ad immaginare il vino avulso dalla sua dimensione territoriale. Cosa si otterrebbe? Un vino bianco, un vino rosso o quant’altro, ma comunque un prodotto privo di conno­tazione geografica, di premesse storiche, di radici tradizionali, di potere evocativo, di iden­tità e di personalità.

Development of the indigenous microflora is not insignificant on the wine quality. S. cerevisiae indigenous strains are low tolerant to ethanol.

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.