The Bergerac guaranteed vintage area « terroirs »

The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

In the province of Frosinone from 1850 they are cultivated in some zones wine grape of French origin like Merlot, Cabernet franc Cabernet sauvignon, Sirah, Pinot noir. The insertion of these varieties was the work of Pasquale Visocchi in the great company of family “Fratelli Visocchi Proprietari” (F. V.P.).

Esca is a grapevine vascular disease with detrimental consequences on vineyard yield and longevity. Recently, esca leaf symptom development has been shown to result in the occlusion of xylem vessels by tyloses in leaves and stems, leading to hydraulic failure. However, little is known regarding the response of xylem anatomy and stem growth to esca in different varieties . Here we studied the impact of esca leaf symptom development on grapevine physiology, stem growth, and xylem anatomy in two widespread cultivars, Cabernet sauvignon and Sauvignon blanc.

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin