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…

ALCOHOLIC FERMENTATION AND COLOR OF ROSÉ WINES: INVESTIGATIONS ON THE MECHANISMS RESPONSIBLE FOR SUCH DIVERSITY

Color is one of the key elements for the marketing of rosé wines due to their packaging in transparent bottles. Their broad color range is due to the presence of pigments belonging to phenolic compounds extracted from grapes or formed during the wine-making process. However, the mechanisms responsible for such diversity are poorly understood. The few investigations performed on rosé wines showed that their phenolic composition is highly variable, close to that of red wines for the darkest rosés but very different for light ones [1]. Moreover, large variations in the extent of color loss taking place during fermentation have been reported but the mechanisms involved and causes of such variability are unknown.
Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

Read More