Summary

The worldwide tendancy to multiply the additives and other ingredients used within the winemaking process could accelerate. This tendancy set against the traditional approach which relies on a concept of “frank, faithful and marketable“ wine with sensorial and nutritive qualities coming primarily from the harvest qualities linked to traditional winemaking practices.
However, even if wine is not favourable to a pathogenic microbial development, it is necessary to look after its sanitary safety and therefore control the quality of the harvest and of the oenological inputs.
Meanwhile we observe the development of new integrated strategies, particularly cultural technics which favour the preservation of the environment and the reduction of the risks of parasites or pests : the same environmental procedures are also part of the actual concerns in oenology.
Such a full-scale approach gathering cultural systems and berries transformation brings together many parameters taking in account :
• the economic perennity of the territories
• the obtention of quality products
• the demands from precision vitiviniculture
• the risks linked to the environment, the safety of the products, the health of consumers
• and the valorisation of patrimonial, historical, cultural, ecological and landscape aspects

It is clear that this multifactorial strategy implies the survey of the different interactions between the different factors, interactions that we propose to review during our conference.


In synergy with the themes examined during our March 2004 conference and concerning the adaptation of viticulture to the new constraints of the just born century, our next annual conference will open the debate on winemaking in the same context.
 

2 - Thecnical answers

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