terclim by ICS banner
IVES 9 IVES Conference Series 9 EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Abstract

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vineyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

Crosses were made by INRAE Colmar and IFV (UMT Genovigne) between varieties carrying 2 genes of resistance to mildew and 2 to powdery mildew, and Petit Verdot or Cabernet Franc grape varieties. 168 genotypes resulting from these crosses were planted on a plot in the Bordeaux vineyard with 5 vine plants per genotype. This system allowed to study the monitoring of certain agronomic aptitudes for a period of 3 vintages: resistance to mildew and powdery mildiou, sensitivity to other bio-aggressors, phenology, bearing, production, maturity.

In this study, the varietal oenological potential of 168 clones (grapes, wines) has been evaluated during the 2022 vintage by integrating 1) the study of the grape ripening characteristics and the composition of musts at harvest 2) by adapting the winemaking modalities for the part of new varietal creations which have been selected for vinification 3) by assessing the sensory quality and analytical composition of the wines made from 68 varieties.

The winemaking conditions were adapted to allow the fermentative monitoring of a large number of samples (12 white clones and 56 red clones) and the production of wine according to traditional Bordeaux methods.

All of these wines have been chemically analysed and then subjected to a sensory analysis by an ex-pert panel. To assess their oenological potential, a jury of experts rated each wine sensory characteristic according to its quality, its typicality and characterized the presence of any faults. The results show a great variability between the varieties in terms of ripening profile, grape and wine composition and the diversity of sensory profiles of the wines (some atypical or marked by alterations, others presenting typicity close to the expected profiles).

This project will capitalize on the information necessary for the selection of varieties that meet the objectives and the implementation of devices to acquire the data necessary for the registration and classification of these varieties.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

C. Thibon¹, S. Lacampagne¹, A. Petit1, B. Lafargue², S. Vanbrabant¹, C. Arsens², S. Blandeau¹, E. Castant², R. Courrèges², G. Arnold³, L. Audeguin⁴, L. Le Cunff⁴, K. Avia⁴, L. Charlier⁵, L. Delière² and P. Darriet¹

1. Université Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
2. INRAE, UE Vigne Bordeaux, 33140 Villenave d’Ornon, France
3. INRAE, UR 1131 SVQV, Colmar, France
4. IFV, UMT Genovigne, France
5. CIVB, 1 cours du XXX Juillet, 33075 Bordeaux Cedex, France

Contact the author*

Keywords

varietal potential, microvinification, resistance, typicity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More