terclim by ICS banner
IVES 9 IVES Conference Series 9 UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

Abstract

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine composition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional. We examined three berry maturity stages from the 2022 vintage: mid-veraison (MV), mid-maturity (MM), 7 days before maturity (M-7), at maturity (M), and 10 days post-maturity (M+10). Classical composition parameters were monitored during maturation. Fine volatile compounds, including lactones, furanones, norisoprenoids, and carbonyls as ripening and over-ripening markers, were quantified in grapes and wines using SPME-GC-MS, while thiols were analyzed in wines by SPE-GC-MS/MS. For example, according to the maturity stages, a significant increase in alcohol content was observed, which varied depending on the grape genotype. The highest concentrations were found in Petit Verdot (13.78 g/L in M-7), Cabernet Sauvignon, Merlot, and Petit Verdot (15.21, 15.30, and 15.75 g/L in M) and Merlot (16.68 g/L in M+10). These values were directly related to the higher sugar concentrations found in their must during the evaluated periods. Total acidity and pH levels vary among cultivars and are also influenced by different maturation stages. Some cultivars show more significant changes over time, while others display more modest fluctuations. As expected, the pH values and total acidity in wines from different cultivars were inversely related. Concerning the analyzed volatile compounds, surprisingly, Petit Verdot exhibited the highest concentrations of γ-nonalactone, followed by Cabernet Sauvignon and Cot, at all maturity stages including M-7 (6.39, 3.90, 3.61 µg/L), M (20.98, 8.98, 6.05 µg/L), and M+10 (13.93, 12.40, 8.48 µg/L), respectively. Overall, this study offers a new method to assess varieties’ sensitivity to overripening and vital insights into the impact of berry maturity stage and cultivar on wine physicochemical traits and volatile compound profiles. These findings can be a foundation for future research aiming to predict or model wine’s chemical and sensory properties.

 

1. Wang, Lina, et al. “Regulation of anthocyanin and sugar accumulation in grape berry through carbon limitation and exoge-nous ABA application.” Food Research International 160 (2022): 111478.
2. Pons, Alexandre, et al. “Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study.” Journal of Agricultural and Food Chemistry (2022).
3. Van Leeuwen, Cornelis, et al. “How terroir shapes aromatic typicity in grapes and wines (Part I): Sourced from the research article:” Recent advancements in understanding the terroir effect on aromas in grapes and wines”(OENO One, 2020). Original language of the article: English.” IVES Technical Reviews, vine and wine (2023).
4. Darriet, Philippe, et al. “Aroma and aroma precursors in grape berry.” The biochemistry of the grape berry (2012): 111-136.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Jacqueline Santos¹, Sabine Guilhaume¹, Cécile Thibon², Alexandre Pons²

1. UMR EGFV, Bordeaux Sciences Agro, INRA, University of Bordeaux, ISVV, Villenave d’Ornon, France.
2. Unitéde recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Universitéde Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France

Contact the author*

Keywords

Volatiles compounds, SPME-GC-MS, Composition parameters, Grape maturity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Read More

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

Read More