terclim by ICS banner
IVES 9 IVES Conference Series 9 Aromatic maturity is a cornerstone of terroir expression in red wine

Aromatic maturity is a cornerstone of terroir expression in red wine

Abstract

Read full article on OENO One

Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Enologists and wine makers define several types of maturity, including technical maturity, phenolic maturity and aromatic maturity. Technical maturity and phenolic maturity are relatively well documented in the scientific literature, while articles on aromatic maturity are scarcer. This is surprising, because aromatic maturity is, without a doubt, the most important of the three in determining wine quality and typicity (including terroir expression). Optimal terroir expression can be obtained when the different types of maturity are reached at the same time, or within a short time frame. This is more likely to occur when the ripening takes place under mild temperatures, neither too cool, nor too hot. Aromatic expression in wine can be driven, from low to high maturity, by green, herbal, fresh fruit, ripe fruit, jammy fruit, candied fruit or cooked fruit aromas. Green and cooked fruit aromas are not desirable in red wines, while the levels of other aromatic compounds contribute to the typicity of the wine in relation to its origin. Wines produced in cool climates, or on cool soils in temperate climates, are likely to express herbal or fresh fruit aromas; while wines produced under warm climates, or on warm soils in temperate climates, may express ripe fruit, jammy fruit or candied fruit aromas. Growers can optimize terroir expression through their choice of grapevine variety. Early ripening varieties perform better in cool climates and late ripening varieties in warm climates. Additionally, maturity can be advanced or delayed by different canopy management practices or training systems.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Cornelis van Leeuwen1, Jean-Christophe Barbe2, Philippe Darriet2, Agnès Destrac-Irvine1, Marc Gowdy1, Georgia Lytra2, Axel Marchal2, Stéphanie Marchand2, Marc Plantevin2, Xavier Poitou3, Alexandre Pons2,4, Gilles de Revel2 and Cécile Thib

1EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave d’Ornon, France
2Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, ISVV, Villenave d’Ornon France
3Jas Hennessy, Cognac, France
4Tonnellerie Seguin-Moreau, Cognac, France

Contact the author

Keywords

Vitis vinifera, grapevine, maturity, aroma, terroir

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Región Vitivinícola del Vale dos Vinhedos (Brasil): una metodología para la definición de límites geográficos y elaboración de cartas EN escala media

Los estudios regionales presentaron en Geografía, como en otras ciencias, en este siglo, varios enfoques. Cualquiera que sea la mirada sobre el espacio, en la base de la temática regional está la concepción

Read More

Typologie des paysages de vigne: un outil de planification

La culture de la vigne dessine un paysage rural original. En effet, de par ses qualités physiologiques, ses exigences agronomiques et les techniques qu’elle requiert, elle est à l’origine d’un portrait de nature sculpté, architecturé, parfois même comparé à l’art des jardins. A ce que l’on pourrait le cas échéant qualifier d’« art involontaire »

Read More

The importance of rural extension and advisory services to achieve a sustainable viticulture in a climate change scenario

A healthy and dynamic agricultural sector is an important foundation of rural development, generating strong bonds to other economic sectors.

Read More

Optimization of the ripening time of new varieties descendants of Monastrell

Given the impact of climate change on viticulture in the Region of Murcia, this paper attempts to expose the possibility of using genetic improvement as a dilemma that allows access to new descendant varieties of the autochthonous variety Monastrell crossed with varieties such as Syrah and Cabernet. Sauvignon, thus obtaining hybrids (Gebas and Myrtia). In it, the chromatic parameters and the phenolic profile of the new varieties will be compared with those obtained by the Monastrell variety at two moments during maturation (12 and 14 º Baumé), to check if the results would allow earlier harvests in these new varieties thus avoiding the decoupling between phenolic and technological maturity, while improving the quality of grapes and wines.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More