{"id":277,"date":"2021-04-15T15:21:45","date_gmt":"2021-04-15T13:21:45","guid":{"rendered":"https:\/\/oenoterris.com\/?page_id=277"},"modified":"2023-12-14T11:33:25","modified_gmt":"2023-12-14T10:33:25","slug":"why-oenoterris","status":"publish","type":"page","link":"https:\/\/oenoterris.com\/en\/why-oenoterris\/","title":{"rendered":"Why Oenoterris?"},"content":{"rendered":"

Our environment<\/h2>\t\t\t\n\t\t\t\t

Climate change has been studied for several decades now and the conclusion of the observations made is clear: profound changes are taking place in our vineyards<\/strong>. These environmental pressures, as well as the societal evolution of consumer expectations, require winegrowers, winemakers and oenologists to adapt in a multidisciplinary way in order to provide increasingly complex answers.<\/p>\n\t

The decrease in the water balance<\/strong> of nearly 200 mm in 60 years (data: Saint-Emilion, see opposite) illustrates increased drought<\/strong> summers.<\/p>\n\t\t\t\t\"figure1-po\"\n\t

Evolution of the climatic water balance from 1952 to 2012 by modelling the climatic water balance calculated between 1 April and 30 September for the Saint-Emilion region. Water balance calculated from Lebon et al. 2003; parameterisation: RU = 0 mm and no stomatal regulation).<\/p>\n\t

As a result of temperature rise<\/strong>, grapevines develop earlier<\/strong> and consequently harvest dates are brought forward.<\/strong>.<\/p>\n\t\t\t\t\"figure2-po\"\n\t

Evolution of harvest dates in Ch\u00e2teauneuf du Pape between 1945 and 2013. Source: ONERC 2014.<\/p>\n\t

The increase in the number of climatic accidents<\/strong> (heavy rainfall in spring, heat waves and water stress in summer) impact the physico-chemical composition of the grapes<\/strong> (polyphenol and aromatic precursor content, heterogeneous maturity, bitterness or structural imbalance) which is reflected in the wines<\/strong> (hardness, bitterness, instability of colour or masking of aromatic intensity).<\/p>\n\t\t\t\t\"figure3-po\"\n\t\t\t\t\"figure4-po\"\n\t

Evolution of the estimated alcoholic strength, acidity and pH of the grape must in the Languedoc vineyards between 1984 and 2013.<\/p>\n\t

The wines produced are increasingly imbalanced<\/strong>. In effect, there is higher potential alcohol content<\/strong> potential and pH with a reduction of acidity<\/strong> (data: Languedoc, see opposite).<\/p>\n\t\t\t

The result of 5 years of research<\/h2>\t\t\t\n\t\t\t\t

One of the first levers for responding to oenological or market expectations is in the vineyard. This observation led to the implementation of a study in 2014 and during the course of the 5 vintages<\/strong> of the following. The evaluation of different protocols in the vineyard and in the cellar based on organic nutrition rich in amino acids has enabled significant results to be obtained from an analytical and sensory point of view.<\/p>\n\t\n\t\t\t\t\t\tDiscover our programs\n\t\t\t\t\t<\/a>\n\t\t\t\t\"grapevine-lever\"\n\t\t

Solutions for the vineyard<\/h3>\t\t\t\n\t\t\t\t

One of the first agro-oenological actions is the nutrition of the vine. It affects the effects of cultivation and climate and, along with the water regime, is one of the important and determining factors in the balance of yields, the constitution of the berries, the composition of the musts and, finally, the quality and profile of the wine.<\/p>\n\t\t\t

Precision programs<\/h3>\t\t\t\n\t\t\t\t

An agronomic precision program was set up and applied on a plot of Syrah located in the Crest Petit area (66) combining the climate and soil constraints that this grape variety is sensitive to. The plot is divided into two parts: the control and the nutrition and stimulation program (NSP).<\/p>\n\t\t\t\t\"crest-oenoterris\"\n\t

Plot of Syrah Crest Petit - North\/South slope position - Soil of limestone garrigue clearing with outcropping bedrock of low fertility, a crushed limestone soil with a very low rate of fine earth, with a high ph (8.2) at risk of iron chlorosis.<\/p>\n\t\t\t\t\n\t\t\t\t\"yield-oenoterris\"\n\t\t\t\t<\/a>\n\t

Yield evolution in kg\/ha in Crest Petit Syrah control and NSP plots, from 2011 to 2019 (2019 vintage, NSP zone: + 35%; average 2011-2019, NSP zone: + 22%).<\/p>\n\t\t\t

Monitoring of agronomic indicators<\/h3>\t\t\t\n\t\t\t\t

Since 2011, agronomic measurements of production are made at grape harvest. These measurements are agronomic indicators for the production of both parts of the plot: control and nutrition and stimulation programme (NSP). For the 2019 vintage, an average yield increase of 35% is observed. This increase is 22% over the whole study.<\/p>\n\t\t\t

Our expertise at your service<\/h4>\t\t\t\n\t\t\t\t

Are you interested in our integrated agro-oenology programmes and would you like to know if your plots are eligible? Contact us and benefit from the expertise of our oenologists.<\/p>\n\t\n\t\t\t\t\t\tContact us\n\t\t\t\t\t<\/a>\n\t\t\t\t\"lever-cave-green\"\n\t\t

Solutions for the cellar<\/h3>\t\t\t\n\t\t\t\t

In order to measure the impact of the protocols implemented in the vineyard on the balance of the musts and the organoleptic characteristics of the wines, two vinification protocols were compared, one using classic nutrition (classic vinification) with a so-called neutral yeast strain, and the other using complex nutrition (organic vinification) with a so-called aroma-revealing yeast strain. These vinifications were carried out at the experimental cellar of the Sofralab Group's oenological campus, located in Montagnac (34).<\/p>\n\t\t\t\t\"campus-montagnac\"\n\t

The results of analyses of musts from the control and SNP plots showed that there was no significant difference in the chemical parameters studied (volatile acidity, alcoholic degree, total acidity, pH), thus confirming that the oenological qualities of the musts are preserved despite the increase in yield.<\/p>\n\t\t\t

Analysis results<\/h3>\t\t\t\n\t\t\t\t

The composition of volatile compounds such as thiols and esters was also analysed on the wines after bottling. The two wines made from the musts of the PNS plot (classic vinification and organic vinification) had higher average concentrations of volatile compounds of the thiol type than those observed in the wine from the control plot. This increase is even more pronounced between the control and the wine vinified with the aroma-revealing yeast strain.<\/p>\n\t\t\t\t\"graph1\"\n\t

Average concentrations of volatile thiol-related compounds (ng\/l) in wines after bottling, observed over 2015 to 2018 vintages.<\/p>\n\t\t\t\t\n\t\t\t\t\"graph2\"\n\t\t\t\t<\/a>\n\t

Star chart of the averages in the 2015 to 2018 vintages during the tastings of the 3 modalities: classic vinification control, NSP + classic vinification, and NSP + organic vinification.<\/p>\n\t\t\t

Sensory analysis<\/h3>\t\t\t\n\t\t\t\t

Tasting results show that the wines from the NSP plots got higher overall scores. They are noted as fruitier, more intense and with a citrus-like thiol profile. A synergy was observed between the organic nutrition and stimulation program in the vineyard and organic nutrition in the cellar.<\/p>\n\t\t\t

The birth of the Oenoterris programs<\/h4>\t\t\t\n\t\t\t\t

After five vintages of study, the results show a synergy between a nutrition\/stimulation programme in the vineyard and an organic programme in the wine-making process. Despite the vintage effects on the must and wine analyses, the organoleptic results show significant differences between the different modalities and this in a repeatable way over the 5 vintages studied. The same trends were also observed on other trial plots (different grape varieties) both in terms of agronomic results and oenological results on volatile and organoleptic compounds.
These tests, carried out over several years, enabled the Oenoterris reasoned programs to come into being.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Notre environnement Les changements climatiques sont \u00e9tudi\u00e9s depuis maintenant plusieurs dizaines d’ann\u00e9es et la conclusion des observations faites […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-277","page","type-page","status-publish","hentry"],"yoast_head":"\nPourquoi Oenoterris ? 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