terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Abstract

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Our trial concerned two Ugni blanc parcels planted in 2006 and 2015, in vineyards managed by JAS HENNESSY & CO, at Juillac-le-Coq and Saint-Preuil in Charente. The parcels were set out in double Guyot-Poussard. Starting in 2018, two different types of pruning quality were used in both parcels. Short pruning damaged the diaphragm, whereas high pruning ensured a desiccation cone to keep the diaphragm safe. The aim of our work was to measure over three years the different impacts of these two types of pruning on grape and wine quality.

From 2020 to 2022, weight and quality of grapes were analysed at harvest. Microvinification was then carried out. On both musts and wines, several chemical analyses were performed: (i) amino acids, to de- termine the nitrogen status of future wine quality; (ii) ester and higher alcohol aroma wine markers; (iii) methyl salicylate, a specific GTDs plant marker. Triangular wine tasting was carried out on six-month- old wines.

Amino acid results tended to differ with pruning quality. This was not the case for the ester and higher alcohol results, which only showed differences between the vintages. The methyl salicylate level was low in wines, thereby confirming the findings of Xavier Poitou (3) for the Ugni blanc cultivar. Although the wine tasting analyses did detect differences between short and high pruning for the young parcel, it was more difficult to do so for the older one.

The present study confirms the interest of applying high pruning on a long-term basis. It can have an indirect effect on the plant’s physiological functioning, keeping the vines safer and preserving the grape quality.

 

1. Bruez, E., Lecomte, P., Grosman, J., Doublet, B., Bertsch, C., Fontaine, F., Da Costa, J., Ugaglia, A., Teissedre, P., Guerin-Dubrana, L., Rey P. Overview of grapevine trunk diseases in France in the 2000s. Phytopathologia Mediterranea 2003, 52, 262−275.
2. Viala P., Vermorel V., 1910. Ampelographie. Traité général de viticulture. Ed. Masson et Cie.
3. Poitou X., 2016. Thesis. Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Emilie BRUEZ 1, Céline CHOLET 1, Patrice COLL 2, Mathilde BOISSEAU 2, Xavier POITOU 2, Pascaline REDON 1 , Laurent RIQUIER 1, Ghislaine HILBERT-MASSON 3, Sandra VANBRABANT 1, Soizic LACAMPAGNE 1 and Laurence GENY-DENIS 1

1. Université Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
2. HENNESSY, rue de la Richonne, 16101 Cognac, France
3. EGFV, Université Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33140 Villenave d’Ornon, France

Contact the author*

Keywords

Short and High pruning, Chemical analyses, Methyl salicylate, Wine tasting

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More

POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Read More