The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

Ellagitannins are the main oak wood phenolic compounds that contribute to wine and spirits organoleptic quality (color, astringency, bitterness)(1-3). Given the lack of knowledge regarding their composition and evolution in spirits, the objectives were to follow their extraction kinetic in Cognac “eaux-de-vie” matured in barrel representing different toasting and to observe their evolution and structural modifications during aging. METHODS: Eight different toasting levels were used for studying the impact of the toasting on ellagitannins composition. Two verticals (1978-2018) of “eaux-de-vie” samples coming from two terroirs were analyzed in order to observe ellagitannins evolution during aging. The above analyses were conducted using HPLC-Triple Quadrupole mass spectrometer (4) and the unknown compounds were identified by UPLC-Q-TOF, purified by preparative HPLC prior to 1D/2D-NMR analysis.

Context and purpose of the study. Intra-varietal variability for key physiological and oenologically important traits can be exploit in viticulture following the consistently higher environmental pressure driven by climate change.

Context and purpose of the study. Cover cropping in vineyards supports grape yield, quality, and soil health.

Phenolic compounds or polyphenols are the most abundant and ubiquitous secondary metabolites present in the plant kingdom with more than 8000 phenolic structures currently known. These compounds play an important role in plant growth and reproduction, providing protection against biotic and abiotic stress such as pathogen and insect attack, UV radiation and wounding. (poly)phenols are widely distributed in the human diet mainly in plant-derived food and beverages (fruits, vegetables, nuts, seeds, herbs, spices, tea and red wine).

A fair and sustainable society, with a modern, resource-efficient and competitive economy cannot be achieved without a workforce to support it.