The Bergerac guaranteed vintage area « terroirs »

Regarding the food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but is also more important when it comes to wine (one of the most counterfeited foods in the world).

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon.

In California, little training in sprayer calibration or pesticide drift management is required to apply pesticides. Yet, there is a need to maximize pesticide efficacy and minimize drift. Therefore, our team is developing a training course on airblast application best practices. We distributed a survey to identify current practices and used importance-performance analysis to interpret responses to the importance of spray related topics and satisfaction with previous training.

Aroma and mouthfeel cues are the main characteristics defining red wine quality. During wine tasting, perceptual and physical-chemical phenomena leading to mutual interactions between volatiles and non-volatiles sensory active compounds, can occur. Aroma perception depends on the release of volatiles from wine, that is affected by wine constituents present in the medium (Pittari et al. 2021; Lyu et al. 2021). Our aim was to evaluate the effect of the non-volatile wine matrix composition (polyphenols, PPh) on the release and perception of red wine aromas by an experiment of matrix enrichment.

As an industry that thrives more on, but may also be more affected by, vintage variation and regionality than any other agricultural enterprise, grape and wine production is ever more being impacted challenged by climate change.