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…

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More