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…

EXPLORING RED WINE TYPICITY OF CORBIÈRES: EVALUATION OF THE DEGREE OF IMPACT OF VINIFICATION PROCESS ON THE CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF WINES FROM DIFFERENT TERROIR

It is important nowadays for wine producers to create a product that is an expression of their terroir, a concept including the interaction between a place (topography, climate, soil), the people (tradition, winemaking and viticultural practices) and the resulting product (grape varieties, wines) [1]. Nonetheless, wine’s typicity linked to those terroirs must be easily recognizable by consumers thanks to distinctive sensory characters and composition [2]. Among the compounds of interest, aromatic compounds and polyphenols play an important role in the quality of red wines, by impacting on the odour, color and astringency. To explore the influence of terroir factors, including climate, soil and human practices, on the chemical and sensory profile of wines, red wines from five terroirs of the Corbières appellation were subjected to a general study approach.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

Read More

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Read More