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…

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

The key points of the current GiESCO charter ‘BIO‐MetaEthics’ are exposed. The new development in cooperation with Giovanni Cargnello is to apply the principles and the content into the practice by establishing a direct contract with producers and other actors of the wine sector. An evaluation sheet is proposed and tested in a new advanced vineyard. For illustrating the methodology of evaluation, the example of the choice of the training systems is detailed on a wide range of situations. 

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Influence of temperature and light on vegetative growth and bud fruitfulness of grapevine cv. Semillon

Aim: To investigate the effects of different levels of temperature and light intensity on grapevine vegetative growth and bud fruitfulness, which includes the number and size of inflorescence primordia in primary buds.

Balearic varieties of grapevine: study of genetic variability in the response to water stress

The photosynthetic characteristics of twenty varieties of grapevine (Vitis vinifera L.) from Mallorca (Balearic Islands, Spain) and two widespread varieties