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

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production.

In viticulture, climate change significantly impacts the plant’s development and the quality and characteristics of wines. These variations are often observed over short distances in a wine-growing region and are linked to local features (slope, soil, seasonal climate, etc.). The high spatial variability of climate caused by local factors is often of the same order or even higher than the temperature increase simulated by the different IPCC scenarios.

The “Geoviticulture Multicriteria Climatic Classification (MCC) System” was developed to characterize the climate of the wine producing regions of the world.

Condensed tannins are widely distributed in plant‐derived foods and beverages like grape, red wine, nuts, tea, apples and chocolate in which they contribute to multiple sensorial properties such as flavor, color, and taste (astringency and bitterness). During the wine making process,

Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.