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…

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

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

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More