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…

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More