terclim by ICS banner
IVES 9 IVES Conference Series 9 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

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

Abstract

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. The analyses were done on two vintages (2018 and 2019) and wines were characterized by a blend of the four main varieties (Syrah, Grenache, Carignan and Mourvèdre). A comprehensive analysis approach was adopted for the study of wines’ aromatic, color and astringency profiles. Volatile compounds were evaluated by HS-SPME-GC-MS, while wine pigments and derived pigments were assessed through spectrophotometric measurements. Moreover, wines were compared through a Quantitative Descriptive Analysis (QDA) sensorial profile method. The aim was to identify the “molecular markers” that could characterise the different wines and to assess whether these markers were related to each other and explained by their area of origin. In this study winemaking parameters were also considered and multifactorial analyses were performed to link these data to the chemical and/or sensory profiles. Results found for the Color Intensity (CI), the Total Polyphenol Index (IPT) and the nuance could be explained by the percentage of blending, color extraction techniques and ageing time. Differences in the aroma profile were mainly attributed to some fermentative and certain varietal aromas. Sensorial descriptors that appeared significant were related between each other, as well as to some aromatic and polyphenolic features highlighted (red fruits, IPT and astringency). This study could allow a first analytical characterization of five terroirs, proposing valuable elements in the definition of the typicity of wines.

 

1. Vaudour, E. (2002). The Quality of Grapes and Wine in Relation to Geography: Notions of Terroir at Various Scales. Journal of Wine Research, 13(2), 117–141. https://doi.org/10.1080/0957126022000017981
2. Maitre, I., Symoneaux, R., Jourjon, F., & Mehinagic, E. (2010). Sensory typicality of wines: How scientists have recently dealt with this subject. Food Quality and Preference, 21(7), 726–731. https://doi.org/10.1016/j.foodqual.2010.06.003

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Argentero A.¹, Caillé S.¹, Rigou P.¹, Mouls L.¹

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

Contact the author*

Keywords

red-blended-wine, vinification process, aroma compounds, polyphenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More