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Context: Although grapevine nitrogen (N) needs are moderate, N fertilisation in vineyards requires carefully management because berry development, aromatic composition and hence winemaking are largely influenced by N nutrition. Our objective was to develop a method for reasoned N fertilisation between and during the seasons. Methods: Specific sensitivities of soil and plant indicators to N supply and availability were estimated and indicator robustness was quantified using contrasted environmental conditions, crop management and N fertilisation in an experimental network comprising five vineyards in southern France over four successive years. The effects of four N fertilisation treatments combining contrasted amounts, forms and timing on the indicators were tested using linear models. Multiple factorial multiple analysis was used to study the effect of environmental and management factors on indicator sensitivity to mineral N fertilisation at budburst. Results: Yield, soil mineral nitrogen at budburst, chlorophyll concentration (SPAD) at veraison, leaf nitrogen content and yeast assimilable nitrogen (YAN) at harvest, were all sensitive to N fertilisation after four years. Different effects of the N treatments were observed from year three for SPAD and from year one for YAN. Additionally, SPAD and YAN indicators distinguished contrasted strategies based on different timings of N supply or the form of N fertiliser. Lastly, the response of the SPAD and YAN indicators was only slightly influenced by pedoclimatic conditions or cultural practices, at least for the variables tested here. Conclusion: Two N indicators measured from veraison (SPAD) to harvest (YAN), can provide valuable information for tactical and long-term fertilisation decisions. Notably, early SPAD information may improve technical vineyard management of interactions between fertilisation and other practices (e.g. weed control or tillage) that interfere with plant N nutrition and enable later correction of YAN values. Combining these indicators with non-destructive imaging techniques should improve N and mineral monitoring in general.

Aromatic and polyphenolic compounds play an important role in the quality of red wines, contributing not only to flavour, but also to colour, astringency and bitterness. To explore the influence of climate and oenological practices on the chemical and sensory profile of wines, red blends from five terroirs of the Corbières appellation were analysed, taking into account two production years (2018 and 2019). The wines were a blend of at least two of four main grape varieties: Syrah, Grenache, Carignan and Mourvèdre. Volatile compounds were evaluated by HS-SPME-GC-MS, while wine pigments and derived pigments were evaluated by spectrophotometric measurements. In addition, the wines were compared using a quantitative descriptive analysis sensory profile method. The percentage of the blend significantly influenced the polyphenolic and aromatic characteristics of the wines, showing distinct 'typicity' characteristics between sub-regions. Maceration techniques, on the other hand, did not did not allow us to discriminate between sub-regions, but enabled a better understanding of chemical and sensory differences between samples.

Today’s viticulture faces the double challenge of reducing chemical input while adapting plant material to future climate conditions. Adopting fungus disease-tolerant varieties appears to be a long-term solution as long as they are performant under abiotic constraints, such as drought. This study aimed to study the effects of water deficit (WD) and characterise the different strategies adopted to cope with drought in six new fungus disease-tolerant varieties selected by INRAE compared to Syrah. During five consecutive seasons (2018 to 2022), a gradient of WD was applied in field conditions and monitored through vine predawn water potential measurements. Grape development was non-destructively tracked by imaging to determine the arrest of berry phloem unloading. All variables were collected at the single plant level. The impacts of WD on leaf gas exchange and intrinsic water use efficiency (WUEi), vegetative development and yield components were assessed, as well as the genotypic sensitivity to WD at the leaf, vegetative and reproductive levels. All variables were negatively impacted by WD, except for intrinsic water use efficiency and total non-structural carbohydrate concentrations. Genotypes were differently impacted by WD at the physiological and vegetative levels, while no genotype-dependent response was observed for most reproductive variables. Generally, genotypes with the highest potential (highest intercept) in a certain variable were also the most sensitive to water deficit (higher slope). The most sensitive genotype regarding physiological and reproductive variables was G5, which showed higher reductions in berry weight, photosynthesis and WUEi, contrasting with Syrah, 3159B and Floreal. In this study, we observed a diversity of strategies to cope with WD in the long term, where some genotypes opted to reduce most variables (G5 and Artaban) or to maintain functioning at higher levels (Syrah and 3176N). Others displayed mixed responses: either reducing vegetative growth more than yield (3159B) or vice-versa (G14).

The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic. The samples were evaluated by a trained panel and analyzed using gas chromatography-mass spectrometry (GC-MS) to identify and quantify the volatile compounds. Predictive models based on a partial least squares regression (PLS) allowed the identification of key compounds for predicting individual sensory attributes. The models were most successful in classifying samples based on the intensity of bitterness and astringency, even though these attributes are mostly linked to non-volatile compounds. Acetaldehyde, dimethyl sulfide, and 2,3-butanediol were found to be key predictors for various sensory attributes, while propylene glycol diacetate was identified as a possible marker for red fruit aroma. The study highlights the potential of using volatile compounds to accurately predict chocolate flavor potential.