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Corine LARCHEVEQUE
, CASANOVA A., DUPUCH V. et RENARD R., 1998. Influence
de la fumure azotée sur une vigne de Vitis vinifera L. var. Merlot
avec enherbement permanent. (composition azotée, nature et teneur des
acides aminés des moûts et des vins). J. Int. Sci. Vigne Vin, 32,
n°1, 27-43.
Résumé
: Depuis 1995, un essai de fumure azotée
sur une parcelle enherbée a été mis en place pour déterminer les divers
effets sur la fermentescibilité des moûts. Le cépage est le Merlot greffé
sur le porte-greffe Riparia Gloire de Montpellier. L’effet de la
fertilisation azotée, dans ce type de sol enherbé, est tributaire des
conditions climatiques de printemps, et notamment du régime de précipitations.
La durée de la fermentation alcoolique est liée à la teneur en composés
azotés du moût, et plus particulièrement à celle en acides aminés. Ces
derniers, par leur nature et leur concentration, permettent une différenciation
significative des deux millésimes étudiés. En outre, pour une année donnée,
l’écart entre le témoin et les autres modalités est bien marqué :
cela est en accord avec les résultats de la dégustation.
Mots clés :
fumure azotée, enherbement permanent, cinétiques de fermentation,
acides aminés, millésime.
Influence of nitrogen fertilization on Vitis vinifera cv.
Merlot with permanent grass cover.
(nitrogen content, nature and concentration levels of some amino acids
of musts and wines).
Abstract
: Since 1995, it has been running an experiment on
the introduction of nitrogen fertilization on permanent grass cover. This
has been done in order to determine both the role and the influence of
nitrogen on the fermentability of the must. Located south of Saint-Emilion,
the plot area studied has a regular, sandy, clayey soil 60 centimeters
deep. The cultivar Merlot is grafted on the Riparia Gloire from Montpellier
rootstock. Five N- fertilizations were compared : T (0 kg N/ha/year),
A (30 kg N/ha/year), B (60 kg N/ha/year), C ( 90 kg N/ha/year), and D
(45 kg N/ha at springtime and 45 kg N/ha at flowering period). For the
different N-fertilizations, the number of clusters per vine was the same
for the two experimental years. The mean cluster weight allowed for evaluating
the nitrogen effect on the yield. Nitrogen fertilization on the permanent
grass cover in the vineyard depends upon climatic conditions in the spring
and, more specifically, upon the rainfall pattern. Varietal vigor can
be increased or decreased with the level of nitrogen. However, in all
cases studied, late contribution of nitrogen was found to be harmful.
In fact, most nitrogen added at springtime was used by the grass cover
and the competitiveness of the latter was increased. Only test " C "
proved to be adequate to satisfy both vineyard and grass cover needs (this
is shown in the study of the pruning wood weight variation compared to
the standard " T "). The duration of alcoholic fermentation
is quite closely correlated to the content of nitrogen composites in the
must and more particularly in amino acids. The global amino acid contents
of musts and wines were higher in 1996 than in 1995, but in this last
case more numerous kinds of amino acids were present. However, for both
years studied, proline represented at least 50 percent of the global amino
acids content. A statistical analysis on the five N-fertilizations, showed
a clear differentiation between the two vintages studied ; that is to
say, each vintage was identified by specific amino acid profiles. This
" vintage " effect was proved by tasting results.
Key words
: nitrogen fertilization, permanent grass cover, fermentation kinetics,
amino acids, vintage.
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2-Corine
LARCHEVEQUE , CASANOVA A. et DUPUCH V., 1998. Relation
entre la fermentescibilité des moûts et la teneur en composés azotés.
Influence d’une fumure azotée sur la nature et la concentration des
principaux acides aminés des moûts d’une vigne de Vitis vinifera
L. var. Muscadelle avec enherbement permanent. J. Int. Sci. Vigne Vin,
32, n°3, 137-151.
Résumé
: Deux niveaux de fumure azotée sont
appliqués sur une parcelle enherbée, pour tenter d’améliorer la fermentescibilité
des moûts. Le cépage est la Muscadelle greffée sur le porte-greffe 3309
C. Les teneurs en composés azotés, et plus particulièrement celles en
acides aminés, sont déterminées pour chaque moût dont la cinétique fermentaire
est suivie. On analyse de manière identique les vins obtenus. La nature
et la concentration des acides aminés des moûts et des vins sont comparées
avec celles des modalités enherbée (sans fumure azotée) et désherbée.
On détermine l’influence de l’herbe sur la composition en acides
aminés et la durée des fermentations alcooliques. Une différenciation
des modalités est ainsi établie.
Mots clés :
fumure azotée, enherbement permanent, cinétiques de fermentation,
acides aminés.
Relation
between kinetic of alcoholic fermentation and must nitrogen content.
Influence of nitrogen fertilization on Vitis vinifera L. cv Muscadelle
with permanent grass cover.
Nature and concentration levels of some amino acids of musts.
Abstract
: An experiment concerning the introduction of nitrogen fertilization
on permanent grass cover was undertaken in 1995. This was done in order
to determine both the role and the influence of nitrogen on the fermentability
of must. Located in the Sainte-Foy La Grande area, the plot studied has
a deep silty soil. The cultivar Muscadelle was grafted on the 3309 C rootstock.
Four tests with several N-fertilizations were compared : 1 ( no-tillage
and 0 kg N/ha/year), 2 (permanent grass cover without N-fertilization),
3 (permanent grass cover and 30 kg N/ha/year) and 4 (permanent grass cover
and 60 kg N/ha/year). Nitrogen was added at springtime, on the total interrow
area as well as on the narrow strip around the vines. The grass cover
(with or without N-fertilization) had a great effect on yield : it decreased
the latter by about 38 percent compared to the no-tillage trial. Moreover,
the total acidity values were lower for the musts in trials 2,3 and 4
than in the control 1. Inversely, the initial sugar values were greater
in the grass-cover trials. The duration of alcoholic fermentation was
very different with the no-tillage test and the others : 17 days were
necessary for the first, and 42 to 50 for the other musts. This parameter
was quite closely correlated to the content of nitrogen composites in
the must and more particularly to amino acids. The global amino acid contents
of must and wine were higher in test 1 than in the others. It is noteworthy
that numerous kinds of amino acids were present but it seems likely that
some of them were very important by virtue of their nature or their concentration
levels. Among the principal amino acids, proline represented at least
20 percent of the global amino acids content for musts 2 and 4, and 14
to 19 percent for musts 3 and 1. Arginine was present only in the must
of the grass-cover trials. Proline, arginine, alanine, asparagine/glutamine
and aspartic acid represented about 50 to 60 percent of the global amino
acids content of the musts. A statistical analysis of the four musts and
wines showed a clear differentiation between the no-tillage trial (1)
and the others. However, there seemed to be some composition similarities
between musts 1 and 4, but the fermentation kinetic was different probably
because of the lack of, or the lower concentration of, some of amino acids
in case 4.
Key words
: nitrogen fertilization, permanent grass cover, fermentation kinetics,
amino acids.
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3-
Corine LARCHEVEQUE
et A. CASANOVA , 1999. Les
principaux acides aminés de la sève brute de Vitis vinifera L.
var. Cabernet franc au cours du cycle végétatif. Recherche d'un acide
aminé marqueur. J. Int. Sci. Vigne Vin, 33, n°2, 49-55.
Résumé
: Des prélèvements de sève xylémienne
de Vitis vinifera L. var. Cabernet franc ont été réalisés aux quatre stades
phénologiques majeurs du cycle végétatif pour doser les principaux acides
aminés. Les analyses, réalisées de 1993 à 1997, par C.L.H.P., confirment
l'importance de l'asparagine et de la glutamine, et d'un groupe de 6 autres
acides aminés (tyrosine, arginine, acide aspartique, acide glutamique,
histidine et proline) qui représentent 70 à 80 p. cent de la teneur totale
en acides aminés quelle que soit l'année.
Les concentrations des acides aminés majoritaires, pour un même stade
phénologique, varient avec le millésime. Au débourrement comme à la floraison,
la composition de la sève xylémienne présente qualitativement de grandes
similitudes. L'acide aspartique a une évolution comparable à celle de
la teneur totale en acides aminés entre deux stades phénologiques consécutifs.
Il peut être, à ce titre, considéré comme un "marqueur" de l'évolution
de la teneur globale en acides aminés au cours du cycle végétatif.
Mots clés :
sève xylémienne, acides aminés majoritaires, acide aminé "marqueur",
stades phénologiques.
The main amino acids in xylem sap of
Vitis vinifera L. cv Cabernet franc during the vegetative cycle.
Search for an amino acid marker.
Abstract
: Numerous studies have been
carried out on the vine, must and wine, but few on sap. Main phenological
stages i.e. bud burst, the flowering period, veraison and the ripening
period have been well described. However, at the present time, no study
is available identifying the main amino acids of the xylem sap, at the
formentioned periods. Located within the "Graves de Pessac-Léognan"
vineyard, the plot area studied has a clayey-chalky soil with a small
amount of sand present. The cultivar Cabernet franc was grafted on the
Fercal rootstock. Planted in June 1982, the vine was trained with Guyot
pruning and no tillage. The density of the plantation was 5.550 vines
per ha. Four rows of 21 vines were sampled.
Analysis of xylem sap, by H.P.L.C., at the four stages, taken from several
vintages, showed that the global content of amino acids varied year to
year (LARCHEVEQUE, 1998). The experiment reported on herein was carried
out in order to determine both the main amino acids in the xylem sap and
to identify a marker amongst them, having the same evolution as that of
the global amino acid content from one phenological stage to the next.
A pool of eight amino acids, all present in large quantities (about 80
p. cent of total amino acid content), was always noted : asparagine/glutamine,
tyrosine, arginine, aspartic acid, glutamic acid, histidine and proline.
Concentration levels of these components differed in sap, depending on
the vintage, at the same phenological stage. At bud burst, as at the flowering
period, the sap had a similar qualitative composition.
It was noteworthy that aspartic acid evidenced the same evolution that
of the total amino acid content (i.e. the same variation in percentage)
from one phenological stage to the next. Aspartic acid should therefore
be regarded as a "marker" of total amino acid content evolution
during the vegetative cycle.
Key words
: xylem sap, main amino acids, amino acid marker, phenological
stages, vintages.
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4-Corine
LARCHEVEQUE et A. CASANOVA , 1999. Evolution
de la teneur en acides aminés de la sève brute de Vitis vinifera
L. cv. Cabernet franc aux quatre stades phénologiques majeurs. Influence
du millésime. Progrès Agricole et Viticole, 116,
n°15-16, 333-338.
Résumé
: Des
prélèvements de sève brute ont été réalisés aux quatre stades phénologiques
majeurs du cycle végétatif de Vitis vinifera L. cv. Cabernet franc.
L'analyse des acides aminés par C.L.H.P. a permis de mettre en évidence
des différences au cours du cycle végétatif.
La teneur globale en acides aminés qui est d'environ 20 mg/l au débourrement,
augmente nettement à la floraison. Cette variation dépend du millésime
étudié.
Les données climatiques telles que température et précipitations semblent
corroborer la plus ou moins grande précocité d'un stade phénologique sans
pour autant expliquer le niveau de la teneur globale en acides aminés.
Entre la floraison et la véraison, cette teneur diminue fortement, puis
se maintient ou décroît encore jusqu'à la maturité selon l'année considérée.
Mots clés
: sève brute, acides aminés, stades phénologiques majeurs, millésimes.
Amino acids content of xylem sap in
Vitis vinifera L. cv Cabernet franc
at four main phenological stages.
Influence of vintage.
Abstract
: Some vine sap samplings were taken at the main phenological stages,
i.e., bud burst, the flowering period, veraison and the ripening period.
Analysis of Vitis vinifera L. cv. Cabernet franc sap at these
four stages, taken from several vintages in the Bordeaux area, showed
that the total content of amino acids varied during the vegetative cycle.
The total content of amino acids was approximatively 20 mg/l at bud burst,
and greatly increased at the next stage.
It was noteworthy that the variation of amino acids content depended on
vintage. However, this variation was not correlated either to temperature
or to rainfall. The total content of amino acids decreased from the flowering
period to the veraison and either remained steady or fell at ripening
according to the vintage.
Key words
: xylem sap, amino acids, phenological stages, vintages.
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5- Corine
LARCHEVEQUE , CASANOVA A. et DUPUCH V., 1999.
Influence de différents activateurs de la fermentation alcoolique
sur la composition en acides aminés et la fermentescibilité des moûts
de Vitis vinifera L. var. Muscadelle provenant de vignes enherbées.
J. Int. Sci. Vigne Vin, 33, n°4, 161-175.
Résumé
: L’enherbement
permanent des vignes entraîne une augmentation de la durée de la fermentation
alcoolique des moûts, fortement corrélée à un appauvrissement en composés
azotés, et plus particulièrement en acides aminés. Différentes formules
de complémentation, riches en acides aminés, sont testées sur des moûts
provenant de parcelles enherbées en vue d’améliorer leur fermentescibilité.
Le cépage est la Muscadelle greffée sur le porte-greffe 3309 C. La cinétique
de fermentation des diverses modalités, sur deux millésimes, permet d’apprécier
l’efficacité des différentes formulations en terme de durée. Parmi ces
activateurs, certains sont connus, d’autres ne sont pas autorisés par
la législation et n’ont jamais été étudiés : le but est d’en évaluer les
effets sur la nature et la teneur des principaux acides aminés des moûts,
composés indispensables à leur bonne fermentescibilité. Certaines supplémentations
réduisent de moitié la durée de la fermentation alcoolique par rapport
à celle observée pour les moûts provenant de parcelles enherbées, d’autres
permettent une fermentation qui ne nécessite qu’un jour de plus que celle
des moûts témoins issus de vignes désherbées. Une étude statistique met
en évidence les analogies et les différences de composition en acides
aminés des moûts, en relation avec les cinétiques fermentaires. Certains
acides aminés, par leur nature ou leur concentration, semblent être prépondérants
dans le déroulement de la fermentation alcoolique.
Mots clés
: complémentation
azotée, enherbement permanent, cinétiques de fermentation, acides aminés.
Influence
of some activators of alcoholic fermentation
on
amino acids composition and fermentability of Vitis
vinifera cv.
Muscadelle musts from permanent grass covered plots.
Abstract
:
The
duration of alcoholic fermentation was very different with the no-tillage
trial must and the other grass-cover musts. The duration was found to
be quite closely correlated to the content of nitrogen components in the
must and more particularly to amino acids. Several supplementations were
tested during the two experimental years. It should be noted that European
legislation doesn’t allow the use of some of them. The durations of alcoholic
fermentation of musts with these added activators were shortened. Again,
fermentation duration was quite closely correlated to the content of nitrogen
components in the must and more particularly to amino acids. It is noteworthy
that numerous kinds of amino acids were present. Some of them were very
important either by virtue of their nature or their concentration levels.
A statistical analysis showed some composition similarities between some
musts, but there were composition differences which would explain their
fermentation kinetics.
Key words
: nitrogen
supplementation, permanent grass cover, fermentation kinetics, amino acids.
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6- Corine
LARCHEVEQUE , CASANOVA A. et DUPUCH V., 2000.
Influence de différents apports d'acides aminés sur la durée
de la fermentation alcoolique de moûts de Vitis vinifera
L. cv. Muscadelle provenant de vignes enherbées. Progrès Agricole
et Viticole, 117, n°9, 199-208.
Résumé
: Les
cinétiques fermentaires de moûts de Muscadelle greffée sur 3309C, provenants
de parcelles désherbées ou enherbées, sont comparées.
Pour pallier les fermentations « languissantes » observées lorsqu’il
y a enherbement, l’addition à ces moûts d’un acide aminé ou d’une formulation
comprenant différents acides aminés est étudiée. Ces supplémentations,
non autorisées par la législation, ont été testées sur deux séries de
vinifications en 1997.
Le dosage par C.L.H.P. des acides aminés a été réalisé sur les moûts et
les vins des différents essais pour tenter de mettre en évidence des différences
de composition liées au mode de conduite d’une part, et aux différents
ajouts d’autre part. Une analyse statistique portant sur la composition
en acides aminés des moûts et des vins des différentes modalités fait
apparaître l’influence de ces éléments sur la durée des fermentations
alcooliques.
Mots
clés : Acides
aminés, fermentation alcoolique, enherbement permanent.
Influence of some supplementations enriched with amino acids
on the duration of
alcoholic fermentation of
Vitis vinifera
L.
cv.
Muscadelle musts from
permanent grass covered plots.
Abstract
: An
experiment concerning the introduction of one amino acid or a supplementation
enriched with amino acids in grass-cover musts was undertaken in 1995.
The cultivar Muscadelle was grafted on the 3309C rootstock. This was done
in order to determine both the role and the influence of amino acids on
the fermentability of must. Several supplementations were tested during
the two serial trials of wine-making 1997. It should be noted that European
legislation doesn’t allow the use of them.
The amino acids of the musts and the wines were analysed by H.P.L.C.,
to determine on one hand the influence of the no-tillage and the permanent
grass-cover on the duration of alcoholic fermentation, and on the other
hand the effect of some supplementations. A statistical analysis showed
some composition similarities between some musts, but there were composition
differences which would explain their fermentation kinetics. It is noteworthy
that some amino acids were very important either by virtue of their nature
or their concentration levels.
Key words
: Amino
acids, alcoholic fermentation, permanent grass cover.
Influsso
dei differenti aggiunti di aminoacidi sulla
durata della fermentazione alcòlica dei
mosti di Muscadelle proveniente da appezzamenti inerbati.
Riassunto
: Le cinetiche di
fermentazione dei mosti di Muscadelle innestata con 3309C, proveniente
da appezzamenti diserbati o inerbati, sono comparate. Per rimediare alla
lentezza delle fermentazioni dei mosti che provengono degl’ appezzamenti
inerbati, un’aggiunto di un aminoacido o di un miscuglio di diversi aminoacidi
è studiato. Questi aggiunti, non autorizzati dalla legislazione, sono
stati esaminati su due serie di vinificazioni in 1997.
L’identificazione, mediante la C.L.H.P. degli aminoacidi su i mosti ed
i vini dei diversi esperimenti, è stata realizzata nello scopo di evidenziare
certe differenze di composizione collegate alle tecniche colturali (inerbimento
permanente o non coltura) ed ai diversi aggiunti. L’analisi statistica
della composizione in aminoacidi dei mosti e dei vini delle diverse modalita
evidenzia l’influsso di questi elementi sulla durata della fermentazione.
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