terclim by ICS banner
IVES 9 IVES Conference Series 9 AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

Abstract

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Even if the chemical identity of a wine is shaped by a large variety of factors (soil, climate, varieties, microbiology, ageing process), we know now that the terroir and the maturation plays a key role in the sensorial and chemical identity of wines even after ageing (1–4). The aims of that study was to explore the links between terroir, ageing or vintages and the chemical composition. A targeted approach have been tested. It involves the quantification of molecular markers such as esters, terpenes, norisoprenoids or sulphur compounds. It have been applied to a large set of wines composed by 80 samples produced by 7 wineries during a selection of vintages between 1990 to 2007. The statistical analysis of the results permits to highlight similar compositions between wines produced in the same winery despite the variation of berry composition due to the vintage, the variations dues to technical choices and to ageing time. In the current study, the whole volatile composition is essential to the uniqueness of the wines because there are no compounds that are exclusively involved in discrimination of estate. This shows the complex effect of the grape and wine matrix on achieving a typical product. Overall, in the aromatic matrix, there is an existence of a hierarchy in the importance of compounds that permits the unicity of Bordeaux estate. Hence, three families of compounds (terpenes, norisoprenoids and esters) which made it possible to discriminate between the seven Bordeaux estates studied and are therefore influenced by the composition of the grapes. These include TDN, vitispirane, β-damascenone, terpinen-1-ol, α-terpinene, methyl salicylate, cis-linalooxide, ethyl esters of fatty acids (C₄C₂, C₆C₂, C₈C₂) and many others. It’s interesting to note that even after years of bottle ageing, the imprint of the grape is still visible. The personality of each estate through its specific terroir is therefore an indispensable element for the aromatic singularity of each great wine.

 

1. Le Menn N, van Leeuwen C, Picard M, riquier laurent, de Revel G, Marchand S. Effect of vine water and nitrogen status, as well as temperature, on some aroma compounds of aged red Bordeaux wines. J Agric Food Chem. 2 juin 2019;acs.jafc.9b00591.
2. Luzzini G, Slaghenaufi D, Pasetto F, Ugliano M. Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines. LWT. mai 2021;143:111120.
3. Van Leeuwen C, Barbe JC, Darriet P, Geffroy O, Gomès E, Guillaumie S, et al. 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 November 17-18 2020, Adelaide, Australia. Guests editors: Cassandra Collins and Roberta De Bei. OENO One [Internet]. 5 nov 2020 [cité 18 janv 2021];54(4). Disponible sur: https://oeno-one.eu/article/view/3983
4. Van Leeuwen C, Barbe JC, Darriet P, Destrac-Irvine A, Gowdy M, Lytra G, et al. Aromatic maturity is a cornerstone of terroir expression in red wine: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and 2nd ClimWine Symposium), 3-8 July 2022, Bordeaux, France. OENO One. 24 juin 2022;56(2):335-51.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Justine Laboyrie¹, Davide Slagheunaufi², Giovani Luzzini², Maurizio Ugliano², Warren Albertin¹, Laurent Riquier¹, Gilles de Revel¹, Stéphanie Marchand¹.

1. Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, Villenave d’Ornon, 33882, France
2. University of Verona, Department of Biotechnology, Villa Lebrecht, via della Pieve 70, San Pietro in Cariano, 37029, Italy

Contact the author*

Keywords

Wine identity, Aroma compounds, Terroir, Ageing

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

DEVELOPMENT OF BIOPROSPECTING TOOLS FOR OENOLOGICAL APPLICATIONS

Wine production is a complex biochemical process that involves a heterogeneous microbiota consisting of different microorganisms such as yeasts, bacteria, and filamentous fungi. Among these microorganisms, yeasts play a predominant role in the chemistry of wine, as they actively participate in alcoholic fermentation, a biochemical process that transforms the sugars in grapes into ethanol and carbon dioxide while producing additional by-products. The quality of the final product is greatly influenced by the microbiota present in the grape berry, and the demand for indigenous yeast starters adapted to specific grape must and reflecting the biodiversity of a particular region is increasing. This supports the concept that indigenous yeast strains can be associated with a “terroir”.
Read More

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

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

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

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