Étude de l’adaptation des cépages Muscat à petits grains et Muscat d’Alexandrie dans l’A.O.C. Muscat de Rivesaltes

A part, at least, of the fruity aroma of red wines is the consequence of perceptive interactions between various aromatic compounds, particularly ethyl esters and acetates, which may contribute to the perception of fruity aromas, specifically thanks to synergistic effects.1,2 The question of the indirect impact of non-fruity compounds on this particular aromatic expression has not yet been widely investigated. Among these compounds higher alcohols (HA) represent the main group, from a quantitative standpoint, of volatiles in many alcoholic beverages. Moreover, some bibliographic data suggested their contribution to the aromatic complexity by either increasing or masking flavors of wine, depending of their concentrations.

According to the World Economic Forum and the European Union’s Biodiversity Strategy for 2030, the loss of biodiversity and the collapse of ecosystems are major threats facing humanity in the future.

The conventional wisdom of vintners is that alkalinity, and thus less sour and more rounded taste, are enhanced in wine and grapes challenged by low-nutrient soils.

In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].

Ethyl acetate (EtOAc) is the main ester present in all wines, generally produced by yeasts during alcoholic fermentation and sometimes by bacteria during barrel ageing. Its odor is characterized by solvent notes, which give wines their acescent note [1].