Vine and terroir responses

elements to determine a method of study

Abstract

The terroir is characterized by the association "climate - soil - vine ", which were added the sciences for enology and professional, indispensable for wine quality elaboration. The understanding of the harvest quality requires the knowledge of the relations " whole plant - berry " and the relations with the wine. We propose a method, easy to use in the field and in the laboratory, to study the relations " whole plant - berry" and the relations with wine. The knowledge of the vine water comportment and berry biochemical evolution, since the berry green growth stage, are important for the comprehension of terroir role the harvest quality and the wine "typicite".