Grape QualityIndicators

Grape Quality Indicators

Title :


Origin :

The rosé wine market is more and more demanding on quality. The investments made in cellars, training of operators and vineyard renewal have largely contributed to proposing quality wines and a wide range of products, providing moments of varied consumption. On the operator’s scale, segmentation of the offer is too often done at the moment of blending, and all the production is globally done in the same way. However, in order to optimise the expression of the qualitative potential of the grapes, segmentation of the raw material associated with an adaptation of the technical itinerary of production would enable a more rational management of operations while ensuring better added value.

Period :

Depuis 2017-2019

Objectives :

This study enables the characterization of raw material (parcel, zone of parcel or grape picking), the adaptation of the production itinerary to optimise its qualitative potential and orientate it towards a product profile (range of rosé or orientation of grape picking for rosé and red).

In Provence, given the diversification of the range of Rosés, the challenge of the work is resumed in two questions : which is the best grape to make a good Rosé ? ; which grapes for which Rosé ?

Partners :

  • Centre de Recherche et d’Expérimentation sur le vin Rosé
  • Institut Français de la Vigne et du Vin
  • Chamber of Agriculture of the Var, Vaucluse and Bouches du Rhône
  • Cave coopérative of Gonfaron, Cave coopérative of Carcés, Cave coopérative of Richerenches, ODG Côtes of Provence

Application :

The project is composed of three successive actions:

  • Action 1 : Estimation of the potential of the harvest. Definition of indicators of the quality of grapes and their use, to be able to make quality wine.
  • A selection of 30 parcels is made, with 20 parcels of Grenache and 10 parcels of Cinsault. Different indicators representing the quality of the grapes are measured : maturity checks (weight of 200 grapes, sugars, total acidity, pH, organic acids, K+, Nassimilable, potential colour), tasting the grapes, texture of the grapes (penetrometry), IR soil sensors.
  • Action 2 : Segmentation of the grapes and adaptation of the technical itinerary in order to make different ranges of wine (each parcel will be divided into two lots of vinified harvesting, according to a standardised protocol, the other according to a method of « adapted itinerary ».
  • Action 3 : Effect of heterogeneity on the quality of the grapes.