Comportement hydrique des sols viticoles et leur influence sur le terroir

Soil and climate of 3 vineyards have been characterised in order to determine their influence on grape quality. These vineyards are located in Conca de Barberà (Catalonia, NE Spain) and belong to Cabernet sauvignon and Grenache noir cultivars. All 3 plots are very close, so only interannual climatic data of the nearest meteorological station have been considered.

The aromas found in young Bordeaux red wines made with Merlot and Cabernet Sauvignon suggest a complex mixture of aromas of fresh red fruits such as cherry or blackberry for Merlot, and strawberry or blackcurrant for Cabernet Sauvignon. The aromas of these wines are closely linked with the maturity of the grapes. The climate change that has occurred during the last decade in Bordeaux has induced changes in the ripening conditions of grape berries. It is now widely admitted that over-ripening of the berries during hot and dry summers results in the development of characteristic flavors reminiscent of cooked fruits (fig, prune). The presence of these overriding odors found in both musts and young wines affects the quality and subtlety of the wine flavor and may shorten its shelf life.

Viticulture and winemaking represent a key sector for the Portuguese economy. As grapevines are strongly governed by atmospheric factors, climate change may impose a major threat to this crop. In this study, the current-past (1950-2000) and future (2041-2070) climatic conditions in Portugal are analyzed using a number of bioclimatic indices, including a new categorized index (CatI).

Vineyard floors in warm, dry landscapes including those in South Australia, have traditionally been managed using intensive practices such as tillage and herbicides to control weeds and vegetation, thereby limiting competition with grapevines for water and nutrients in order to not compromise yields.

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.