From Œnology to Viticulture

Preface by Philippe Mauguin, CEO of INRAE

Introductionpitre

1 - THE ENVIRONMENT OF THE VINE

Where are vines grown in the world?

The vines of the extreme

Where does the vine come from?

The major dates of viticulture

What climates are favorable for quality grapes?

How do you know the quality of a vintage?

What is a microclimate?

What impacts does climate change have on vineyards?

What are the favorable soils?

How deep do vines root?

Terroir or not terroir: that is the question!

2 - THE VINE IN ITS ENVIRONMENT

How to recognize a variety at a glance?

What is a vine-variety ? How is it created?

Marselan: from creation to production

Development of resistance in grape varieties

Are GMO vines grown?

Does a “dwarf” vine exist?

The secret of seedless grapes

Pinot gris: it’s all in its skin

The usefulness of a rootstock

When the vine is sick with its viruses

Web and smartphones at the bedside of sick vines

Can we do without pesticides?

Sustainable, integrated, organic, biodynamic: spoiled for choice

Fruit tree or liana?

How the vine works: a question of balance

Should we sacrifice yield for quality?

What can be the maximum yield of a vine?

Is vigor a fault?

What is the lifespan of a vineyard?

How do you see that the grapes are ripe?

Do you know how to plant vines?

The vine plant: as simple as a seed?

Essential pruning?

Pruning the vine artistically or by machine?

Warm yourself with vine branches?

Managing the vineyard: the work of an architect?

Nourish and maintain the soil of a vineyard

Vine irrigation, a real problem

The vineyard facing the elements

State-of-the-art mechanization in the vineyard

A high-tech vineyard?

Viticulture Perspectives: Reborn after the “Big Bang”

3 - WINE FOR EVERYONE

When everything depends on a definition

Wine is conjugated in the plural

INAO and French appellations

Wine identification criteria on a global scale

Where do all the compounds in wine come from?

Focus on some less talked about wine compounds

Insights from research into wine aromas

What are the olfactory perception thresholds of wine aroma compounds?

Polyphenols, much more than just a matter of colors!

Undesirable compounds in wine?

Where does astringency come from?

How much oxygen can wine consume?

Essential sulphites?

The climate is changing, so is the composition of the wine

4 - WINE PREPARATION

Yeasts and fermentation, what's new since Pasteur?

Yeasts and wines, story of an adaptation

Native yeasts or selected yeasts?

What yeasts for tomorrow?

From grapes to wine, other microorganisms at work

Winemaking or the science of transformations

Vinification by carbonic maceration, life without oxygen

Why do we “freeze” the harvest for red winemaking?

Are a lot of polyphenols extracted during winemaking?

Why do we sometimes heat the harvest before vinifying it?

White winemaking, very specific constraints

Life in rosé, the secrets of a wine

How to produce wines with extreme sugar and alcohol content?

Scraping, crushing, sorting, pressing…

From raw wine to clear wine

How to manage the acidity or alcohol content of a wine?

How to protect wine from oxygen?

Wine and wood, intimate alchemy

How do you make a barrel?

How many forests for our barrels?

In the secret of the barrel

An international aromatization of wine using wood?

Wine containers, from the amphora to the Bag-in-Box®

Corking is also evolving

5 - THE WINE PRODUCTION SECTOR

Wine production

Vine and wine training, from technician to engineer

Authorities and bodies in the world of wine

Where is the wine made?

Which producing countries in the world?

A multi-faceted sector

Can you make wine at home without permission?

Brief stories of cooperative wineries

What wines under prohibition?

Is there a French model?

Wine, the law and oenological practices over time

Decryption of the label

And tomorrow, what will be the boundaries of wine?

6 - CONSUMPTION OF VINE PRODUCTS

Even the leaves are eaten

A sector that knows how to diversify

“Tell me: how do you taste wine? »

What is happening in our mouth and nose?

The sensory act of tasting in detail

Sensory analysis sheet template

A reworked wine, Champagne

Cognac, the most prestigious brandy in the world?

7 - WINE AND SOCIETY

Oenological innovation between possibilities and ethics

Wine around dishes and in the kitchen

The trend towards increasing wine consumption in France and around the world

Is wine a food?

Wine and human health

Wine and health: where is the truth?

WINE NEWS IN CHINA

Postamble

The diversity of Chinese wine regions

The revealing variety of Chinese cellar architecture

Research prospects in viticulture in China

My heart is in Yantai, the wine capital of China

A Bordeaux family of winegrowers meets a Chinese terroir

Runaway Cow Winery, an example of wine tourism in Shandong

Readings to go further

Thanks