terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Abstract

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

In our research, we focused on eight 14-year-old Vitis vinifera cv. grape varieties from the same plot (VITADAPT program, 2022 vintage): Cabernet Franc, Cabernet Sauvignon, Carménère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional. Grape berries were harvested on five stages i.e. mid-véraison (MV), half-maturity (MM), 7 days before maturity (M-7), maturity (M), and 10 days post-maturity (M+10) and microvinifications were conducted on the three last stages. In this study, we aim to use high-throughput profiling techniques for an in-depth metabolite analysis[2]. We selected targeted analysis (GC/MS) for known aroma families (such as lactone, furanones, carbonyls, methoxypyrazines…) and untargeted (GCxGC TOF MS) metabolomics analysis and computational methods, including multivariate data analysis for detecting aromatic families extensively. The processing of spectral data, identifying variations, and cross-referencing GC/MS values will be integral parts of our methodology. Concurrently, we also assessed various climate variables to understand their impact on grape composition and the sensory characteristics of the wine produced.

Our approach will refine the impact of harvest date according to known climatic variables on the expression of metabolite and metabolic pathways due to environmental and genotypic variations. This comprehensive metabolomic analysis is aimed at deepening our understanding of berry, must and wine aroma composition and their metabolite pathways, ultimately enhancing their quality and value.

References:

1)  Pons A, et al. (2017) What is the expected impact of climate change on wine aroma compounds and         their precursors in grape? OENO One, 51(2): 141–146. DOI10.20870/oeno-one.2017.51.2.1868

2)  Gao B, et al. (2019) Opportunities and challenges using non-targeted methods for food fraud detection. Journal of agricultural and food chemistry, 67: 8425-8430.

This study received financial support from the French government in the framework of the IdEX Bordeaux University “Investments for the Future” program / GPR Bordeaux Plant Sciences. We thank the INRAe BAP and TRANSFORM departments for the financial support of the CARMA project.

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Jacqueline SANTOS1*, Alexia BAÏRI1, Agnès DESTRAC-IRVINE1, Maria LAFARGUE1, Sylvain PRIGENT, Cécile THIBON2, Sabine GUILLAUMIE1, Alexandre PONS2,3

1EGFV, Université de Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33882 Villenave d’Ornon, France
2Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, F-33140 Villenave d’Ornon, France
3Seguin Moreau cooperage, ZI merpins, 16103 Cognac, France

Contact the author*

Keywords

climate change, aromatic compounds, untargeted analysis, metabolite association network, grapevine metabolome

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Read More

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Organic mulches slightly influence wine phenolic composition and sensorial properties

Grapevines have traditionally been grown in semi-arid areas, but viticulture is now compromised by climate change. Therefore, it is necessary to implement environmentally friendly viticulture practices to adapt grapevines to current climatic conditions. In this context, organic mulches offer many benefits, such as reduced soil erosion and increased organic matter, soil water content and crop productivity. However, these practices must not compromise grape and wine quality. Therefore, the objective of this study was to evaluate the effect on wine physicochemical and phenolic composition and sensorial properties of different soil management practices on the vine row. Over four years, five soil treatments were examined in two different vineyards.

Read More

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More