Terroir 1996 banner
IVES 9 IVES Conference Series 9 Observatoire Grenache en Vallée du Rhône: incidence du terroir sur la composition polyphénolique des raisins et des vins

Observatoire Grenache en Vallée du Rhône: incidence du terroir sur la composition polyphénolique des raisins et des vins

Abstract

The Grenache observatory was created in 1995. The object of this 24 parcels network, covering main Rhone Valley soils, is to state the effect of pedo-climatic conditions on plant physiology and wine characteristics. The results concerning colour and tanins show a very important diversity in Grenache behaviour. Anthocyanin content of grapes ranges from one to four, tanins from one to two. These important discrepancies are mainly quantitative and do not affect the thorough composition of grapes and wines. These results are confirmed in wines, and stable along the three years of this study. The parcels of the observatory can be divided in three groups, according to the phenolic content of their grapes. This grading is almost unchanged for the three vintages, which nevertheless were very different. Even if geo-pedologic conditions have an effect on wine phenolic content, climatic factors appear to be the most patent in this study.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

G.MASSON (1), C. PUECH (1), L-M. BREMOND (2), F. BERUD (3), L. LURTON (1)

(1) Comité Interprofessionnel des Vins d’A.O.C. Côtes du Rhône et de la Vallée du Rhône
(2) Syndicat Général des Vignerons Réunis des Côtes du Rhône
(3) G.D.A. Viticulture, Chambre d’Agriculture du Vaucluse, Institut Rhodanien, 2260 route du Grès, 84100 Orange, France

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Recent advances in our understanding of the impact of climate change on wine grape production

According to the last IPCC report, the scale of recent climate changes are unprecedented over many centuries. Each of the last four decades has been successively warmer than any decade since 1850. Projections for the future foresee that temperature could reach +3.3°C to +5.7°C under the most pessimistic scenario. It is also projected that every region will face more concurrent and multiple changes in climatic impact-drivers. The frequency of extreme climate events is also likely to increase, as well as the occurrence of indirect constraints. These evolving climatic conditions are alrealdy affecting and will continue to affect the suitability of traditional wine grape production areas, but also create opportunities in new locations.

Correlations between N,S,O-heterocycle levels and age of Champagne base wines

Champagne regulation allows winegrowers to stock small amounts of still wines in order to compensate vintages’ quality shifts mainly due to climate variations. According to their technical requirements and house style some Champagne producers (commonly named “Champagne houses”) use these stored wines in the blend in order to introduce an element of complexity. These wines possess the particularity of being aged on fine lees in thermo-regulated stainless steel tanks. The Champagne house of Veuve Clicquot Ponsardin has several wines stored this way.