In the vineyard

One of the first levers for responding to oenological or market expectations is located in the vineyard. The Oenoterris® range of products aims to correct imbalances encountered in plots and to optimize grape potential. It is paired with the monitoring of agronomic indicators like those presented below.

Nitrogen content

Nitrogen is an element that plays an essential physiological role in the plant in terms of protein synthesis, photosynthesis and the plant’s metabolism in general (synthesis of amino acids, hormone messengers, etc.). Assimilable nitrogen also plays an oenological role because it impacts the must’s fermentability. The level of nitrogen is therefore an important factor to be measured since the berry touch stage.

Plots treated with the Oenoterris® Programs have higher nitrogen content, which seems to indicate better nitrogen uptake,as shown by its dosage at the veraison stage. The box and whisker graph opposite shows medians (lines in the middle of the box) and means (crosses in the middle of the box) higher on the Oenoterris® modality, thus illustrating this trend.

Nitrogen content

Nitrogen content measured in the petioles at the veraison stage, in plots following / not following the Oenoterris® Program. The extremes (LUV+ or LUV-) show nutritional imbalance (excess or insufficient uptake).

The maturity index

By reading MaturOx, a specific index optimized to monitor maturation, it is possible, based on an expert rule, to establish a harvest window according to predefined wine aroma profiles.

Based on voltammetric measurement, the index gives a footprint of the grapes as they evolve during maturation (quantity of sugar per berry). The lowest value corresponds to the end of sugar loading.

MaturOx

Monitoring maturation and viewing the aromatic window, with the NomaSense™ Polyscan 200 tool.

Measurement indicators and tools for the vineyard

The Oenoterris® programs include rigorous agronomic monitoring of the plot up to maturity, using differentiating sensors.

Among the tools, Oenoterris® offers a range of products to meet oenological goals by targeting problems in the vineyard.

OT_Programme_Fraîcheur_couleur_FR

Enhance the expression of the fresh, intense aromatic profile of white and rosé wines.

Must analysis

The Freshness Program allows, thanks to the Oenoterris® Fleur and Oenoterris® Arôme products to promote the synthesis of thiol precursors by stengthening the plant’s resistance to stress and by limiting asynchrony issues.

The figure opposite illustrates the increase in these levels and shows that the median and mean concentrations of cysteine precursors observed in Sauvignon Blanc must are globally superior if this Programme is applied.

White musts

Concentration of cysteine precursors measured in Sauvignon Blanc must originating from plots following/not following the Oenoterris® Freshness Program.

Wine analysis

Higher medians and averages of the three molecules (3SH, 3SHA and 4SMP) were found in Sauvignon Blanc wines that followed the Oenoterris® Freshness Program, illustrating a good conversion of precursor potential..

These results are confirmed by sensory analysis. The wines that were tasted have an intense aromatic profile that is fresher and less bitter , which meets the aromatic profile goal of the Freshness Program.

Thiol concentrations measured in Sauvignon Blanc wines from plots following/not following the Oenoterris® Freshness Program.

White wines

Sensory analysis of Sauvignon Blanc wines that followed/did not follow the Oenoterris® Freshness Program.

OT_Programme_Buvabilité_couleur_FR

Enhancing the expression of the rich, fruity, fresh aromatic profile of red wines

Must analysis

The Drinkability Program allows, thanks to the Oenoterris® Fleur and Oenoterris® Expression products toensure the homogeneity of the phenolic maturity by stengthening the plant’s resistance to stress and by limiting asynchrony issues.

The application of the Drinkability Program results in higher polyphenol concentration in the musts (tannins and total anthocyanins). The graph on the right shows that there are more tannins overall, particularly a higher level of “intermediate” tannins, which therefore implies increased "structure" potential.

Red musts

Distribution of tannin fractions in Syrah musts from plots following / not following the Oenoterris® Drinkability Program.

Wine analysis

The production of esters and their level of concentration in wines depends on yeast metabolism and the choice of amino acids present. The Oenoterris® Drinkability Program enables you to obtain higher ester concentrations , as shown on the opposite graph.

The wines that were tasted have a more intense, fresher and rounder aromatic profile and meet the aromatic profile goal of the Drinkability Program.

Ester concentrations measured in Syrah wines from plots following / not following the Oenoterris® Drinkability Program.

Red tasting

Sensory analysis of Syrah wines that followed/did not follow the Oenoterris® Drinkability Program.

Sofralab-Logo Group

79 Avenue A.A. Thévenet
CS 11031 - 51530 Magenta
Phone: +33 3 26 51 29 30

Sofralab-Logo Group

79 Avenue A.A. Thévenet
CS 11031 - 51530 Magenta
Phone: +33 3 26 51 29 30

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