terclim by ICS banner
IVES 9 IVES Conference Series 9 INVESTIGATING TERROIR TYPICITY: A COMPREHENSIVE STUDY BASED ON THE AROMATIC AND SENSORIAL PROFILES OF RED WINES FROM CORBIÈRES APPELLATION

INVESTIGATING TERROIR TYPICITY: A COMPREHENSIVE STUDY BASED ON THE AROMATIC AND SENSORIAL PROFILES OF RED WINES FROM CORBIÈRES APPELLATION

Abstract

Volatile compounds play a significant role on the organoleptic properties defining wines quality. This particular role was exploited in several studies with the aim to differentiate wines from a more or less extensive production area, according to their sensory profile [1], as well as their chemical composition [2,3] (Di Paola-Naranjo et al., 2011; Kustos et al., 2020). Indeed, since aroma compounds development in grapes depends primarily on the environmental conditions of the vines and grapes (soil and climate), it is conceivable that these parameters craft the aromatic signature of the wine produced, in relation to its origin (Van Leeuwen et al., 2020). In this work, a general study on the aromatic and sensorial profile of wines produced in five sub-regions of the Corbières denomination, a renowned red grape varieties viticultural region in South France, was reported. The objective of this study was to identify the aroma compounds and sensorial descriptors enabling a discrimination of the five sub-regions, and to evaluate their link with the soil and climate characteristics of the geographical areas. The analyses were carried out on two vintages (2018 and 2019) on wines produced from a blend of the four main varieties (Syrah, Grenache, Carignan and Mourvèdre). Aroma compounds were analyzed by HS-SPME-GC-MS in full scan mode and 44 compounds had significantly different concentrations among the zones. Several chemical families of compounds were highlighted as being more significantly present in wines of certain regions. The significant presence of those varietal (e.g. linalool, C13-norisoprenoids) or fermentative aromas (higher alcohols and ethyl and acetate esters) in a particular geographical area could be linked to soil features, climate vintage conditions and topographical traits (sunlight exposition, altitude, etc.). Sixteen sensorial descriptors were assessed and wines were compared by Quantitative Descriptive Analysis (QDA) profile method. Descriptors that appeared significant were linked to some aromatic com-pounds identified (e.g. β-damascenone and cooked red fruits) as well as related between each other (e.g. humus and amylic). In a process of subdivision of the denomination, this study allowed a first chemical and sensorial characterization of these terroirs, proposing valuable elements in the definition of the typicity of wines.

 

1. Cadot, Y., Caillé, S., Thiollet-Scholtus, M., Samson, A., Barbeau, G., & Cheynier, V. (2012). Characterisation of typicality for wines related to terroir by conceptual and by perceptual representations. An application to red wines from the Loire Valley. Food Quality and Preference, 24(1), 48–58. https://doi.org/10.1016/j.foodqual.2011.08.012
2. Di Paola-Naranjo, R. D., Baroni, M. V., Podio, N. S., Rubinstein, H. R., Fabani, M. P., Badini, R. G., Inga, M., Ostera, H. A., Ca-gnoni, M., Gallegos, E., Gautier, E., Peral-García, P., Hoogewerff, J., & Wunderlin, D. A. (2011). Fingerprints for Main Varieties of Argentinean Wines: Terroir Differentiation by Inorganic, Organic, and Stable Isotopic Analyses Coupled to Chemometrics. Journal of Agricultural and Food Chemistry, 59(14), 7854–7865. https://doi.org/10.1021/jf2007419
3. Kustos, M., Gambetta, J. M., Jeffery, D. W., Heymann, H., Goodman, S., & Bastian, S. E. P. (2020). A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Research International, 130, 108903. https://doi.org/10.1016/j.foodres.2019.108903
4. Van Leeuwen, C., Barbe, J.-C., Darriet, P., Geffroy, O., Gomès, E., Guillaumie, S., Helwi, P., Laboyrie, J., Lytra, G., Le Menn, N., Marchand, S., Picard, M., Pons, A., Schüttler, A., & Thibon, C. (2020). Recent advancements in understanding the terroir effect on aromas in grapes and wines: This article is published in cooperation with the XIIIth International Terroir Congress No-vember 17-18 2020, Adelaide, Australia. Guests editors: Cassandra Collins and Roberta De Bei. OENO One, 54(4). https://doi. org/10.20870/oeno-one.2020.54.4.3983

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Argentero A.1, Caillé S.1, Nolleau V.1, Godet T.1, Mouls L.1, Rigou P.1

1. SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France

Contact the author*

Keywords

red-blended-wine , molecular marker , Aroma compound , Sensorial attribute

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INTENSE PULSED LIGHT FOR VINEYARD WASTEWATER: A PROMISING NEW PROCESS OF DEGRADATION FOR PESTICIDES

The use of pesticides for vine growing is responsible for generating an important volume of wastewater. In 2009, 13 processes were authorized for wastewater treatment but they are expensive and the toxicological impact of the secondary metabolites that are formed is not clearly established. Recently photodecomposition processes have been studied and proved an effectiveness to degrade pesticides and to modify their structures (Maheswari et al., 2010, Lassale et al., 2014). In this field, Pulsed Light (PL) seems to be an interesting and efficient process (Baranda et al., 2017). Therefore, the aim of this work was to investigate the PL technology as a new process for the degradation of pesticides.

Read More

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More

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

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More