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IVES 9 IVES Conference Series 9 Red Grenache variety in Rhône Valley : impact of “terroir” and vintages on the aromatic potential of the grapes

Red Grenache variety in Rhône Valley : impact of “terroir” and vintages on the aromatic potential of the grapes

Abstract

Le cépage Grenache noir, de par son originalité et sa représentativité, participe très directement à la qualité et à la typicité des vins de la vallée du Rhône. Il est généralement apprécié pour sa palette aromatique variée et pour les caractères de rondeur et de souplesse qu’il confère aux vins. Depuis 1995, l’Institut Rhodanien a mis en place un réseau de parcelle de référence représentative des différents type de terroir présent en zone méridionale de l’Appellation Côtes du Rhône (TRUC, 1997; VAUDOUR et al, 1996). Les publications sur la composition aromatique des raisins et des vins est très abondante, mais seulement quelques articles sont parus sur le cépage grenache PAUMES et al, 1986).Comme quelques autres cépages référencés comme « neutres », ce cépage engendre des vins très typés, dont la qualité aromatique est reconnu à travers le monde entier. Une première étape nous a permis d’étudier d’une manière systématique l’ensemble des composés aromatiques présents à l’état libre ou sous forme glycosylée (précurseurs d’arômes) au cours de 3 millésimes consécutifs. Les résultats présentés mettent en évidence la partie importante des précurseurs d’arôme (jusqu’à 70% du potentiel aromatique total) et l’impact du millésime, mais surtout du terroir sur ces composés. Cette constatation nous a conduit à mettre au point une technique de vieillissement accéléré permettant une révélation rapide du potentiel aromatique lié, afin de pouvoir étudier rapidement son impact sensoriel. Cette étude est complétée par des analyses sensorielle dont les résultats mettent en évidence l’intérêt et l’importance de ce potentiel aromatique dans les caractéristiques olfactives finales du vins après son évolution optimale.

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Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

ORMIERES J-F (1), BAUMES R (2), RAZUNGLES A (2), RIOU C (3)

(1) Service Technique d’inter-Rhône, Institut Rhodanien, 2260 Route du Grès, 84000 Orange, France
(2) Laboratoire des Arômes et des Substances Naturelles, INRA., 2 place Viala, 34060 Montpellier Cédex, France
(3) Institut Rhodanien,, 2260 Route du Grès, 84000 Orange, France

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Keywords

Grenache noir, terroir, arôme, analyse sensorielle, glycosides
red Grenache, terroir, aroma, sensory évaluation, glycosides

Tags

IVES Conference Series | Terroir 2002

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