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…

Volatilome in grapevine leaves is defined by the variety and modulated by mycorrhizal symbiosis

Volatile organic compounds (VOCs) constitute a diverse group of secondary metabolites key for the communication of plants with other organisms and for their adaptation to environmental and biotic stresses. The emission of these compounds through leaves is also affected by the interaction of plants with symbiotic microorganisms, arbuscular mycorrhizal fungi (AMF) among them [1]. Our objective was to know the concentration and profile of VOCs emitted by the leaves of two grapevine varieties (Tempranillo, T, and Cabernet Sauvignon, CS, grafted onto R110 rootstocks), inoculated or not with a consortium of five AMF (Rhizophagus irregularis, Funneliformis mosseae, Septoglomus deserticola, Claroideoglomus claroideum and C. etunicatum).

Read More

The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time 

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method.

Read More

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

Read More

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More