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…

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

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More

Influence of agrophotovoltaic on vine and must in a cool climate

The current energy crisis means that interest in agrophotovoltaics has increased significantly. The reason behind this is that the system aims to combine agricultural production with energy production. During the three-year period from 2020 to 2022, the effects of photovoltaic panels on the vine, the yield and the quality of the must were studied in Walenstadt in northern Switzerland, an area with a cool, humid climate. 65 Pinot noir vines were planted in the 160m2 study area. Because of the large edge effects, only 3 repetitions with 4 vines each could be created. A significantly lower leaf infestation by Plasmopara viticola was observed among the panels in each of the three years.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More