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IVES 9 IVES Conference Series 9 Approche méthodologique concernant une caractérisation sensorielle de vins rouges de l’Anjou

Approche méthodologique concernant une caractérisation sensorielle de vins rouges de l’Anjou

Abstract

Face à une concurrence de plus en plus rude entre pays producteurs, le vignoble de l’Anjou, déjà riche par sa diversité, souhaite renforcer sa logique de vins d’ A.O.C., notamment au travers de ses vins rouges. Le but a atteindre est d’affiner leur identité en produisant des vins typiques ayant une expression originale difficilement imitable.
Les travaux ont concerné deux types d’AOC productrices de vins rouges: l’«Anjou» et l’«Anjou villages», issus des cépages Cabernet franc et/ou Cabernet-Sauvignon.
En vue de renforcer la typicité de chaque appellation, l’analyse sensorielle a été utilisée dans le cadre de cette étude pour tenter de définir les caractéristiques particulières des vins des deux appellations.
La démarche utilisée s’est organisée en quatre étapes principales:
– Etablissement de la fiche de dégustation
– Entraînement d’un jury
– Dégustation descriptive finale
– Traitement statistique
Elle a nécessité, la mise en place d’un jury de dégustateurs qui s’est réuni 15 fois, afin d’élaborer et de s’entraîner à l’utilisation d’un questionnaire adéquat en se basant sur un échantillonnage de 10 vins du millésime 1996, de chacune des appellations.
Au terme de la première génération de vocabulaire, 379 mots ont été évoqués par l’ensemble des juges. Le nombre élevé de termes a progressivement été réduit. Après de longues séances de notation et de discussion, une liste de 16 termes a finalement été retenue.
Un profil sensoriel de chacune des appellations a été réalisé. Ainsi, il est possible d’affirmer, pour cette gamme de vins du millésime 1996, que ce jury a distingué nettement les «Anjou villages» des «Anjou». Les «Anjou villages» se caractérisent par une «texture» plus astringente et plus persistante. L’impression de plénitude en bouche, marquée par le volume, ressort tout comme les tanins enrobés, malgré une texture plus astringente, qui donnent une impression de gras et de velouté.
La démarche a été étendue, au niveau des commissions d’agrément de l’INAO, lors du millésime 1998. Ainsi, il a été réalisé un profil sensoriel moyen pour chacune des appellations revendiquées, ce qui situe chacun des vins présentés par rapport aux caractéristiques sensorielles de l’une ou l’autre des appellations.
Cette approche met en évidence, que l’AOC initiale ne représente pas quelque chose d’homogène. Il ne faut alors surtout pas traiter la diversité constatée pour tenter de la réduire, mais plutôt l’organiser et la qualifier, en essayant d’aboutir à la définition de la typicité de chaque produit ainsi distingué. L’emboîtement des appellations montre bien cette manière de traiter la diversité, ce qui correspond d’ailleurs aux stratégies des vignerons de bien démarquer leurs produits.
Ainsi, la méthode sensorielle développée, en s’appuyant sur un jury, de vignerons, initié, de grande taille et utilisant une fiche descriptive de dégustation, permet de juger, avec pertinence, de la typicité des «Anjou» et «Anjou villages» au moment des commissions d’agrément mises en place par l’INAO.

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

Christian Asselin*, Sophie Milet**, Marie-Hélène Bouvet*, Pascal Cellier***

*INRA Unité de Recherches sur la Vigne et le Vin, Centre d’Angers, BP 57, 42 rue Georges Morel, 49071 Beaucouzé
**Maîtrise en Sciences et Techniques « Le goût et son environnement» Université 37000 Tours
***Institut National des Appellations d’Origine, La Godeline, 73 rue Plantagenêt, 49000 Angers

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IVES Conference Series | Terroir 2000

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