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…

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Read More

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More