terclim by ICS banner
IVES 9 IVES Conference Series 9 Ugni blanc berry and wine composition impacted by thirteen rootstocks

Ugni blanc berry and wine composition impacted by thirteen rootstocks

Abstract

The Cognac region is expanding, driven by the success of its renowned brandy and the demand for high grape yields to ensure a steady supply of base wine for distillation. Ugni blanc, the most widely planted grape variety, relies on rootstocks for soil and climate adaptation, providing essential nutrient supplies to the scion. Understanding the impact of rootstocks on key berry components, such as sugars and nitrogen compounds, is crucial. These compounds serve as primary precursors for the production of fermentative aroma metabolites, which, in turn, act as quality indicators for eau-de-vie.

This study was conducted in 2021 in the GreffAdapt plot (55 rootstocks x 5 scions x 3 blocks) on cv. Ugni blanc (Marguerit et al. 2019). The effects of thirteen selected rootstocks were evaluated on various viticultural parameters as well as berry composition including detailed amino acid profiles at harvest and fermentative volatile contents of the corresponding wines, fermented under standardized conditions similar to Cognac base wine elaboration.

Among all the parameters measured, rootstock effects outweighed block effects, with significant variations in vigor observed. In 2021, low to no water deficit conditions were found. Significant differences between sugar and nitrogen compound levels in the must were observed between rootstocks with low sugar levels, typical for Cognac base wine production. Differences in amino acid concentrations and proportions were substantial leading to wine with distinct aroma profiles with 333EM and Evex13-5 having the highest concentration of higher alcohol acetate (> 3 mg/L) while RSB and Gravesac had the lowest (~ 2.8 mg/L). Although the connection between vine characteristics and wine volatiles was not apparent, aroma composition appeared linked to must composition, necessitating further investigation.

Acknowledgements: The authors would like to thank the Experimental Viticultural Unit of Bordeaux 1442, INRAE, F- 33883 Villenave d’Ornon, for its contribution with the setting up of the GreffAdapt experimental vineyard.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Julia Gouot1,2,3*, Laura Farris1,2, Marine Morel4, Nicolas Le Menn1,2, Xavier Poitou3, Mathilde Boisseau3, Elisa Marguerit4, Jean-Christophe Barbe1,2

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

Contact the author*

Keywords

Amino acids, Aroma compounds, Ugni blanc, Rootstock, Yield

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

First insights on the intra-species diversity in V. berlandieri: environmental adaptation and agronomic performances when used as rootstock

In grafted plants, such as grapevine, increasing the diversity of rootstocks available to growers is an ideal strategy to get adaptation to climate change. The rootstocks used for grapevine are hybrids of various American Vitis, including V. berlandieri. The rootstocks currently used in vineyards are derived from breeding programs involving very small numbers of parental individuals.

Read More

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Read More

Factors affecting flavonols instability of red wines due to climate change

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

Read More

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.

Read More

Analysing consumers’ decision-making process for non-alcoholic spirit drinks and dehalcolized aromatized wines 

In recent years, the consumption of alcoholic beverages is changing, driven by evolving consumer preferences and societal trends, including a wave of health consciousness. Among these changes, the emergence and proliferation of nolo (no alcohol/low alcohol) alcoholic beverages have gained significant attention within the industry. Nolo alcohol beverages are produced to emulate the appearance, aroma, and taste of alcoholic beverages, potentially facilitating a sense of social integration when consuming a product that closely resembles alcohol.

Read More