Diversity and internationalization of wine grape varieties: Evidence from a revised global database

homogeneous zones by intersecting several partial zonings of major factors that influence vineyard growth. Each of them follows specific process from their corresponding disciplines. Soil zoning specifically refers to a Soil Resource Inventory map that has traditionally been generated by conventional soil mapping methods. These methods have shortcomings in reaching fine cartographic and categorical details and involve significant expenses, which undermines their applicability. A new framework named Digital Soil Mapping has introduced quantitative models by statistical techniques to establish soil-landscape relationships and is able to provide intensive scale cartography.

In the present study, a microzoning at 1:10.000 scale is generated from an initial zoning, where the conventional soil map with polytaxic map units is replaced by a new one from digital techniques that disaggregates them. The comparison between the zonings considers a quantitative evaluation of capability for each Homogeneous Terroir Unit by means of the Viticultural Quality Index and its categorization based on its distribution by map. The spatial intersection of both maps gives rise to a confusion matrix in which the flows of class variations after the substitution are assessed.

The results show a five-fold increase in the number of Homogeneous Terroir Units identified and a larger differentiation among them, evidenced by a wider range in the capability index distribution. Both elements are accompanied by an increase in the detection of areas of higher potential within previously undervalued uniform zones.These features are a direct effect of the improvements brought by Digital Soil Mapping techniques and would verify the advantages of their implementation in the Integrated Terroir zoning. Eventually, such new highly detailed terroir units would benefit precision viticulture and sustainable management practices.

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Since 1996, we study the soil in viticulture, specially in the South of France. In the field, we delimit soil units and observe soil profiles and take samples to analyse its physical, mineral, organic and microbial mass composition

The gustatory balance of wines relies on sweetness, bitterness and sourness. In dry wines, sweetness does not result from the presence of residual sugar as in sweet wines, but is due to other non-volatile compounds. Such taste-active compounds are released during winemaking, by grapes, yeasts or oak wood and belong numerous chemical families [1]. Beyond this diversity, stereochemistry of molecules can also influence their sensory properties [2]. However, the molecular determinants associated with this taste have only been partially elucidated. Astilbin (2R, 3R) was recently reported to contribute to wine sweetness [3]. As its aglycon contains two stereogenic centers, three other stereoisomers may be present: neoisoastilbin (2S, 3R), isoastilbin (2R, 3S), and neoastilbin (2S, 3S). These compounds have already been observed in natural products, but never in wine. This work aimed at assaying their presence for the first time in wines as well as their taste properties.The isomers were synthesized from astilbin and purified by semi-preparative HPLC.

Climate change increasingly leads to altered growing conditions in viticulture, such as heat stress, drought or high infection pressure favoring pathogen infection.