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…

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.
Read More

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Read More

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

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards 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.

Read More