terclim by ICS banner
IVES 9 IVES Conference Series 9 HOW DO ROOTSTOCKS AFFECT CABERNET SAUVIGNON AROMATIC EXPRESSION?

HOW DO ROOTSTOCKS AFFECT CABERNET SAUVIGNON AROMATIC EXPRESSION?

Abstract

Grape quality potential for wine production is strongly influenced by environmental parameters such as climate and agronomic factors such as rootstock. Several studies underline the effect of rootstock on vegetative growth of the scions [1] and on berry composition [2, 3] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Little is known about the effect of rootstock genetic variability on the aromatic composition in wines; thus further investigations are needed.
The purpose of this communication is to highlight how rootstock influences Cabernet Sauvignon red wine aromatic expression.
This study was conducted in 2021 in the GreffAdapt plot (55 rootstocks × 5 scions × 3 blocks) focusing on Vitis vinifera cv. Cabernet Sauvignon and on 20 rootstocks [4]. Grape samples were collected and fermented in triplicate at laboratory scale under standardized conditions; wines were stabilized and stored at the end of alcoholic fermentation.
Sensory analyses were performed to evaluate rootstock impact on aromatic expression. Conventional sensory profiles were carried out following the methodology used by Pelonnier-Magimel et al. (2020) [5], divided into three main steps: descriptor generation, specific training on the generated vocabulary and final evaluation. A panel with similar wine knowledge and previous sensory training was selected for this purpose.
During the first step of sensory evaluation, the tasters generated a defined number of descriptors on a wine selection and following this session 11 terms were chosen based on with panel agreement.
A specific session was carried out before the start of the training in order to validate the general consensus for the proposed references (or descriptors). A control sensory profile was organized after several weeks of training to verify the consensus of the panel.
Sensory analysis data did not allow to highlight a difference in Cabernet Sauvignon red wine aromatic expression for this specific vintage, characterized by excessive rainfall and mean temperatures below the seasonal average. In conclusion, the exploration of other sensory approaches would be interesting to complete this work, as well as a complementary study of other vintages characterized by contrasting climatic conditions compared to 2021.

 

1. Zhang, L., Marguerit, E., Rossdeutsch, L., Ollat, N., & Gambetta, G. A. (2016). The influence of grapevine rootstocks on scion growth and drought resistance. Theoretical and Experimental Plant Physiology, 28, 143-157.
2. Ollat, N., Tandonnet, J. P., Lafontaine, M., & Schultz, H. R. (2001, August). Short and long term effects of three rootstocks on Cabernet Sauvignon vine behaviour and wine quality. In Workshop on Rootstocks Performance in Phylloxera Infested Vineyards 617 (pp. 95-99).
3. Pulko, B., Vršič, S., & Valdhuber, J. (2012). Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc. Czech Journal of Food Sciences, 30(5), 467-473.
4. Marguerit, E.; Lagalle, L.; Lafargue, M.; Tandonnet, J.-P.; Goutouly, J.-P.; Beccavin, I.; Roques, M.; Audeguin, L.; Ollat, N. Gref-fAdapt: A relevant experimental vineyard to speed up the selection of grapevine rootstocks. In Proceedings of the 21th International Giesco meeting, Tessaloniki, Greece, 24–28 June 2019; Koundouras, S., Ed.; pp. 204–208.
5. Pelonnier-Magimel, E., Windhotz, S., Pomarède, I. M., & Barbe, J. C. (2020). Sensory characterisation of wines without added sulfites via specific and adapted sensory profile. Oeno One, 54(4), 671-685.

DOI:

Publication date: February 11, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Laura Farris1,2, Marine Morel3, Julia Gouot1,2,4, Edouard Pelonnier-Magimel1,2, Elisa Marguerit3, Jean-Christophe Barbe1,2

1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3. EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, F-33882, Villenave d’Ornon, France
4. R&D Department, JAS Hennessy & Co, Cognac, France

Contact the author*

Keywords

rootstock, Cabernet Sauvignon, sensory analysis, aromatic expression

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

Read More

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Read More

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Read More