Analysis of climate spatio-temporal variability in the Conegliano-Valdobbiadene DOCG wine district

Anthocyanin accumulation and extractability were studied in Tannat, Cabernet Sauvignon and Merlot grapes produced in the south of Uruguay in two consecutive seasons. Typical cultivation situations employed in the region for each variety were considered. A follow-up was carried out, considering 60 plants per vineyard, and the harvest was determined according to the technological indices of maturity. Samples of grapes were taken in duplicate in each vineyard periodically along grape maturation. The basic composition, polyphenolic potential and anthocyanin extractability were determined. Also, half of grapes were frozen and later peeled; skin extractions over 24 hs with a solution of 12% ethanol and pH 3.2 were carried out. The anthocyanin contents of the extracts obtained were determined by HPLC-DAD. The levels of anthocyanins reached the highest values before technological maturity. Anthocyanin extractability had a decrease during grape maturation.

The Champagne vineyard extends over 35,300 ha under the Appellation d’Origine Contrôlée, of which 30,000 are in production. It mainly covers 3 departments: in order of importance, Marne (68% of the appellation area), Aube (22%) and Aisne (10%), and more anecdotally Haute Marne and Seine and Mame. It is a young vineyard (for more than half of the surface, the winegrowers have the experience of only one generation of vines), and fragmented (more than half of the exploitations extend over less than 1 ha; the average size of a cadastral parcel is 12 ares).

The Casablanca Valley (CV) has a complex topography and is located near the Pacific Ocean. These factors generate important climatic differences in relation to other wine producing zones of Central Chile.

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile.

Dans le cadre d’une étude globale de l’influence du type de sol et de la conduite du verger sur la composition des pommes à cidre, une attention particulière est portée sur les facteurs amonts de la qualité comme