terclim by ICS banner
IVES 9 IVES Conference Series 9 The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

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

Abstract

To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties on the flavoromics of Cabernet Sauvignon grapes to provide a better insight into single-vineyard wines. Six commercial Cabernet Sauvignon vineyards were selected in the Manas region to collect berries at three harvest ripeness in three seasons (2019–2021). The six vineyards had little difference in mesoclimate conditions while varying greatly in soil composition. Results showed that the harvest date of two adjacent vineyards (within 200 m) could vary up to two weeks. High vineyard pH (> 8.5) could accelerate grape ripening rate, increase grape anthocyanin and flavonol concentration while decreasing C6/C9-related aromas. Vineyards with moderate nutrition were beneficial for accumulating norisoprenoids in grapes. Differently expressed genes involved in the pathways of secondary metabolites were selected through transcriptome analysis, revealing the regulation of grape flavor compounds influenced by vineyard soil heterogeneity. This work provides molecular and chemical mechanisms underlying single-vineyard wines and a theoretical basis for targeted wine production.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Haocheng Lu1,2, Mengbo Tian1,2, Ning Shi1,2, Jun Wang1,2*

1 Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2 Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China

Contact the author*

Keywords

Single vineyard wine, soil, phenolics, aromas, transcriptome

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Impact of moderate water deficit on grape quality potential on Pinot Noir in Champagne (France)

Environmental factors like soil and climate influence grape quality potential. Their impact is often mediated through vine water and nitrogen status. Depending on the color of the grapes (red or white) and the type of wine produced, the desired level of vine water and nitrogen status for optimum wine quality is different. Little investigation has been carried out concerning these factors and their potential influence on sparkling wine quality on two vintages. In this study vine water and nitrogen status were assessed at a very high density and related to grape composition and berry weight. Through statistical analyses, the major factors driving grape quality potential on Pinot noir in Champagne were highlighted.

Nitrogen requirements of table grape cultivars grown in the san Joaquin valley of California

Ground water in the interior valleys of California is contaminated with nitrates derived from agricultural activities, primarily the over-fertilization of crops.

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

Diversity of leaf functioning under water deficit in a large grapevine panel: high throughput phenotyping and genetic analyses

Water resource is a major limiting factor impacted by climate change that threatens grapevine production and quality. Understanding the ecophysiological mechanisms involved in the response to water deficit is crucial to select new varieties more drought tolerant. A major bottleneck that hampers such advances is the lack of methods for measuring fine functioning traits on thousands of plants as required for genetic analyses. This study aimed at investigating how water deficit affects the trade-off between carbon gains and water losses in a large panel representative of the Vitis vinifera genetic diversity. 250 genotypes were grown under 3 watering scenarios (well-watered, moderate and severe water deficit) in a high-throughput phenotyping platform.

Preliminary characterisation of mannoproteins from different wine yeast strains and impact on wine properties

Mannoproteins (MPs) are released from the yeast cell wall during alcoholic fermentation and aging on the lees, and influence aspects of wine quality such as haze formation and colour stability. Yet, as this is a slow process with microbiological and sensory risks, the exogenous addition of extracted MPs poses an efficient alternative. While Saccharomyces cerevisiae has long been studied as a prominent source for MPs extraction, their structure and composition greatly differ between yeast species. This may influence their behaviour in the wine matrix and subsequent impact on wine properties. However, although wine yeast species other than S. cerevisiae possibly present an untapped source of MPs, they are still ill-characterised in terms of chemical composition and influence on wine.