Agronomical assessment of a vine « terroir » map: first results in the « AOC » Minervois region

The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).

Vineyard mechanization will be addressed in this review paper primarily as related to pruning and harvesting since these operations typically require a great deal of the total yearly labour demand (Intrieri and Poni, 1998). However, to be able to define how mechanization interacts with “terroir”, a rigorous definition of the latter term is needed.

Downy mildew (Plasmopara viticola) is a fungal pathogen that causes a destructive disease in grapevines (Vitis vinifera).

With wine fraud, being a widespread problem [1], the need for more sophisticated and precise analytical methods of its detection remains ever persistent.

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.