IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières

Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières

Abstract

The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas). Depending on their concentrations and interactions with other molecules, aromatic compounds contribute, to different extents, to the final bouquet of the wines. The analysis of the profile of volatile compounds of a wine can help exploring the chemical link between the product and the terroir from which it originates. Indeed, when referring to the concept of terroir, grape variety expression in wine results from an interaction between the place (climate, soil) and the people (tradition, viticultural practices and winemaking) [2,3]. These parameters can influence the final concentration of aromas, thus contributing to the overall sensory perception. To explore the influence of “terroir” factors on the aromatic and sensory profile of wines, red wines from the AOC Corbières were subjected to a global aromatic and sensory analysis. The aim is to identify the “molecular markers” that can characterise the different wines and to assess whether these markers are related to each other and explained by their area of origin. The aromatic profile was evaluated by HS-SPME-GC-MS and the sensory analysis was performed by a QDA (Quantitative Descriptive Analysis) profile method.  The terroir and winemaking parameters (type of winemaking, yeast, blending) were considered and multifactorial analysis were performed to link these data to the aromatic and/or sensory profiles. Statistical analysis highlight differences either between the samples and the study areas. Differences in the aroma profile were mainly attributed to some fermentative (e.g. acetate and ethyl esters) and varietal (e.g. terpenols and C13-norisoprenoids) aromas. Sensory analysis showed significant differences between samples on some quality descriptors (e.g. cooked red fruit). New interpretation leads are being explored to connect these first results to future experiments.The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas). Depending on their concentrations and interactions with other molecules, aromatic compounds contribute, to different extents, to the final bouquet of the wines. The analysis of the profile of volatile compounds of a wine can help exploring the chemical link between the product and the terroir from which it originates. Indeed, when referring to the concept of terroir, grape variety expression in wine results from an interaction between the place (climate, soil) and the people (tradition, viticultural practices and winemaking) [2,3]. These parameters can influence the final concentration of aromas, thus contributing to the overall sensory perception. To explore the influence of “terroir” factors on the aromatic and sensory profile of wines, red wines from the AOC Corbières were subjected to a global aromatic and sensory analysis. The aim is to identify the “molecular markers” that can characterise the different wines and to assess whether these markers are related to each other and explained by their area of origin. The aromatic profile was evaluated by HS-SPME-GC-MS and the sensory analysis was performed by a QDA (Quantitative Descriptive Analysis) profile method.  The terroir and winemaking parameters (type of winemaking, yeast, blending) were considered and multifactorial analysis were performed to link these data to the aromatic and/or sensory profiles. Statistical analysis highlight differences either between the samples and the study areas. Differences in the aroma profile were mainly attributed to some fermentative (e.g. acetate and ethyl esters) and varietal (e.g. terpenols and C13-norisoprenoids) aromas. Sensory analysis showed significant differences between samples on some quality descriptors (e.g. cooked red fruit). New interpretation leads are being explored to connect these first results to future experiments.

References

[1] Falqué, E., Fernandez, E., & Dubourdieu, D. (2001). Differentiation of white wines by their aromatic index. Talanta, 54, 271–281.
[2] Kustos, M., Gambetta, J., Jeffery, D.W., Heymann, H., Goodman, S., & Bastiana, S.E.P. (2020). A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Research International, 130, 2-11.
[3] Vaudour, E. (2002). The quality of grapes and wine in relation to geography: Notions of terroir at various scales. Journal of Wine Research, 13(2), 117–141.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Argentero Alice1, Caille Soline1, Nolleau Valérie1, Godet Teddy1, Verneuil Catherine2, Mouls Laetitia1 and Rigou Peggy1

1UMR SPO, Univ Montpellier, INRAE, Institut Agro
2Syndicat Général de l’AOC Corbières

List of affiliations ¹ ² ³

Contact the author

Keywords

Terroir, molecular marker, Aroma compounds, HS-SPME-GC-MS, Sensorial analysis

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Paysages viticoles et terroir dans l’OAC Ribeira Sacra (Galice, NO de l’Espagne)

The concept of Appellation d’Origine Contrôlée (AOC) is based on the existence of a link between the characteristics of the terroir and the quality and typicality of the production (DELAS, 2000). If for a long time, this link only appeared as the fruit of empiricism, the research undertaken recently has made it possible to scientifically establish the complex relationships between the functioning of natural environments and the ability to produce quality.

Riesling aroma composition in light of changing global temperatures – delving into the effects of warmer nights on the volatile profile of riesling grapes

Climate is a key parameter when the modulation of berry and subsequent wine composition is considered. Recent decades have already seen an increase in global surface temperatures

Modulation of berry composition by different vineyard management practices

High concentration of sugars in grapes and alcohol in wines is one of the consequences of climate change on viticulture production in several wine-growing regions. In order to investigate the possibilities of adaptation of vineyard management practices aimed to reduce the accumulation of sugar during the maturation phase without reducing the accumulation of anthocyanins in grapes, a study with severe shoot trimming, shoot thinning, cluster thinning and date of harvest was conducted on Merlot variety in Istria region (Croatia), under the Mediterranean climate. Four factors which may affect grape maturation and its composition at harvest were investigated in a two-years experiment; severe shoot trimming applied at veraison when >80% of berries changed colour (in comparison to untreated control), shoot thinning (0 and 30%), cluster thinning (0 and 30%), and the date of harvest (early and standard harvest dates). Shoot thinning had no significant impact on berry composition, despite the obtained reduction in yield per vine. Lower Brix in grapes were obtained with earlier harvest date and if no cluster thinning was applied, although at the same time a reduction in the concentration of anthocyanins in berries was observed in these treatments. On the other hand, if severe shoot trimming was applied when >80% of berries changed colour, a reduction of Brix was obtained without a negative impact on berry anthocyanins concentration. We conclude that in cases when undesirably high sugar concentrations at harvest are expected, severe shoot trimming at 80% veraison may effectively be used in order to obtain moderate sugar concentration in berries together with the adequate phenolic composition.

Relationships between berry quality and climatic variability in grapevine cultivars from Piedmont

A major topic in viticultural research is the analysis of the relationships between climate on one side, and grape and wine quality on the other. It is well known that climatic conditions

Implementing VIS-NIR spectroscopy as a rapid and non-intrusive technique for assessing anthocyanin and phenolic concentrations in Vitis vinifera L. Grenache whole grape berries

Anthocyanins and phenolic compounds play a crucial role in winemaking, contributing to the profile, flavor, color, texture, and stability of wine. Grape clusters, specifically Vitis vinifera L. cv. Grenache, were handpicked from a commercial vineyard sited in Tudelilla, La Rioja, Spain (42°18′ 52.26″, Long. -2°7′ 59.15″, Alt. 582 m) on five distinct dates from veraison to harvest during the 2015 season. Non-contact spectral measurements were conducted on intact grape berries using a VIS-NIR spectrometer operating in the 570 – 1000 nm spectral range under controlled laboratory conditions, positioned at a distance of 25 cm from the berries. The quantification of 16 anthocyanins and phenols in 120 grape clusters was performed using HPLC, established as the reference method for validating the spectral tool.