WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 0 - WAC - Inaugural conference 9 Winemaking techniques and wine tasting methods at the end of the Middle Ages

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Abstract

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient de vastes territoires sur la côte viticole. Mais que sait-on réellement des pratiques médiévales ? Que sait-on réellement du vin et du rapport au vin à la fin du Moyen Âge, une fois mis de côté les phantasmes de la permanence des traditions ? À partir des archives de la collégiale de Beaune, on peut retracer précisément, au XVe siècle, les méthodes de vinification des fameux « vin de Beaune » appréciés sur les tables princières. On peut savoir quels types de vin étaient réellement élevés dans les caves de cette institution, et comment ils étaient faits. On peut avoir accès, à partir des sources littéraires et médicales à la manière dont ces vins étaient réellement appréciés par les consommateurs de cette époque, et quels goûts étaient mis en valeur. Une approche ethnographique et archivistique permet ainsi de pénétrer dans l’altérité médiévale, qui s’avère au final bien plus étonnante que ne le laisse entendre un discours fortement ancré dans les pratiques vitivinicoles actuelles. 

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Thomas LABBE – ARTEHIS

Presenting author

Thomas LABBE – ARTEHIS Université de Bourgogne

Contact the author

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

The impacts of frozen material-other-than-grapes (MOG) on aroma compounds of red wine varieties

An undesirable note called “floral taint” has been observed in red wines by winemakers in the Niagara region caused by large volumes of frozen leaves and petioles [materials-other-than-grapes (MOG)] introduced during mechanical harvest and subsequent winemaking late in the season. The volatiles, which we hypothesized are responsible, are primarily terpenes, norisoprenoids, and specific esters in frozen leaves and petioles. The purpose of this study was to investigate the volatile compounds which may cause the floral taint problem and explore how much of them (thresholds) may lead to the problem. Also, the glycosidic precursors of some of these compounds were analyzed to see the changes happening during frost events.

Aromatic profile of six different clones of Chardonnay grape berries in Minas Gerais (Brazil)

Aromas are one of the key points in food analysis since they are related to character, quality and consequently consumer acceptance. It is not different in the winery industry, where the aromatic profile is a combination of viticultural and oenological practices. Based on the development of more aromatic clones and on the potential to produce sparkling wines at Caldas, in the southern region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1,100m), the aim of this work was the determination of volatile compounds in six different clones of Chardonnay grape berries to better understand which compounds add bouquet to the wine, and additionally comprehend the impacts of the edaphoclimatic and annual conditions on the improvement of grape-growing and winemaking practices.

Improving stilbenes in vitis Labrusca L. Grapes through methyl jasmonate applications

Grapes (Vitis sp.) are considered a major source of phenolic compounds such as flavonols, anthocyanins and stilbenes. Studies related to the beneficial effects of these compounds on health have encouraged research aimed at increasing their concentration in fruits. On this behalf, several plant growth regulators such as jasmonic acid and its volatile ester, methyl-jasmonate (MeJa), have demonstrated promising results in many fruits. However, Brazilian subtropical climate might interfere on treatment response. The present study aims to evaluate the application of MeJa in the pre-harvest period in Concord and Isabel Precoce grapes (Vitis labrusca L.).

Service crop effects on grapevine water and nitrogen status and yield under Mediterranean climate

Service crops in vineyard can provide multiple ecosystem services but they can also lead to competition with the grapevine for soil resources in the Mediterranean region due to potential severe droughts (Garcia et al., 2018). One of the levers of action to manage this competition is the choice of species adapted in terms of growth dynamics and water and nutrients’ needs. The objectives of this study were to determine the effect of temporary service crops on grapevine water and nitrogen status and grapevine yield and yield components in a Mediterranean vineyard.

Impact of deficit irrigation strategies on terpene concentration in Gewürztraminer grapes

Deficit irrigation is a viticultural practice often applied to improve the phenolic composition of red grapes and wines. However, the impact of this practice on grape terpenes – key aromatics for several grapes and wines – remains largely unknown. This study investigated the impact of deficit irrigation strategies on free and glycosylated terpenes in Gewürztraminer grapes. In a field study conducted in Oliver, BC, in 2016, 2017, and 2018, deficit irrigation regimes were applied to Gewürztraminer vines at different developmental stages (pre-veraison = Early Deficit, ED; post-veraison = Late Deficit, LD; throughout the season = Prolonged Deficit, PD). A well-irrigated control (CN) treatment was also established.