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…

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

EFFECTS OF INDUCED SUNBURN DAMAGES ON WHITE WINE PROPERTIES

Climate change is a great challenge for the environment and affects the wine industry as well. Sunburn damage of sensitive grapes increase with severe heat periods. Besides significant loss of yield sunburn, modifies sensory properties of the wines and may cause climate-related off-flavours. To initiate sunburn in a controlled way, in 2021 sunburn was directly induced in the vineyard with the GrapeBurner device, exposing grapes of the varieties Riesling and Pinot Blanc with UV and IR radiation. This device was first assembled by Kai Müller of the university in Geisenheim and consists of a carriage with 6 UV/IR lamps. A 15 min irradiation was applied in early September at 60°Oe. Due to the colder season in 2021 the grapes were not harmed by previous sunburn damage.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

IDENTIFYING POTENTIAL CHEMICAL MARKERS RESPONSIBLE FOR THE PERMISSIVENESS OF BORDEAUX RED WINES AGAINST BRETTANOMYCES BRUXELLENSIS USING UNTARGETED METABOLOMICS

All along the red winemaking process, many microorganisms develop in wine, some being beneficial and essential, others being feared spoilers. One of the most feared microbial enemy of wine all around the world is Brettanomyces bruxellensis. Indeed, in red wines, this yeast produces volatile phenols, molecules associated with a flavor described as “horse sweat”, “burnt plastic” or “leather”. To produce significant and detectable concentrations of these undesired molecules, the yeasts should first grow and become numerous enough. Even if the genetic group of the strain present and the cellar temperature may modulate the yeast growth rate¹ and thus the risk of spoilage, the main factor seems to be the wines themselves, some being much more permissive to B. bruxellensis development than others.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More