Terroir 2016 banner
IVES 9 IVES Conference Series 9 1H NMR spectroscopy data to discriminate Petit verdot wines from three different soil types in the São Francisco valley, Brazil

1H NMR spectroscopy data to discriminate Petit verdot wines from three different soil types in the São Francisco valley, Brazil

Abstract

Tropical wines have been produced in the São Francisco river Valley thirty years ago, in the Northeast of Brazil. The main grape cultivar used for red tropical wines is ‘Syrah’, but wines have presented fast evolution, if they were made in the first or second semester, due to the high values of pH in grapes and wines and high climate temperatures. In the region, vine can produce twice a year, because annual average temperature is 26.5°C, with high solar radiation and water from irrigation. Petit Verdot cultivar was used commercially in one winery until 2011, when this one stopped to produce fine wines (Vitis vinifera L.) to produce table wines (Vitis labrusca). This cultivar presents a high powerful to help tropical wines increasing their stability, due to the high acidity, low pH e high phenolic concentration in the grapes and red wines. NMR spectroscopy is a powerful tool allowing in a single analysis to find many analytical compounds in grapes and wines. PCA multivariate statistical analysis applied on NMR data allows to discriminate samples and to identify markers compounds from the variables evaluated.

The aim of this work was to evaluate Petit Verdot wines harvested in three different soils, the first one sandy, the second one gravelly cambisoil and the third one sandy-clayey argisoils, by using 1H NMR spectroscopy data. Vines were planted in 2002 in the winery on six hectars, conducted on traditional lyre, grafted onto 101-14 Mgt and irrigated by drip. Grapes were harvested in January 2014 and wines were elaborated by traditional red winemaking, then analyzed one month after bottling by 1H NMR spectroscopy. It was possible to determine alcohols, organic and amino acids, and phenolics in the Petit Verdot wines. Results showed a significantly difference in terms of metabolic compounds, of the wines evaluated from the three different soils. PCA was able to find markers from each soil type. Results are discussed according to the enological potential of each plot.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Giuliano Elias Pereira (1), Fernando Hallwass (2), Raphael Soares (3), Marcos Martins Masutti (4), Juliane Barreto de Oliveira (5)

(1) Enology Researcher, Brazilian Agricultural Research Corporation – Embrapa Grape & Wine/Tropical Semiarid, P.O. Box 23, Zip Code 56.302-970, Petrolina-PE, Brazil;
(2) Department of Chemistry, Federal University of Pernambuco, Av. Luiz Freire s/n, 50.740-540, Recife-PE, Brazil; 3IF Ipojuca, PE 60, km 14, Califórnia, Zip Code 55590-000, Ipojuca-PE, Brazil; 4IF Sertão Pernambucano, Zip Code 56.300-000, Petrolina-PE, Brazil.

Contact the author

Keywords

Vitis vinifera L.; grapes; tropical wines; 1H NMR spectroscopy; metabolic fingerprint; multivariate statistical analyses

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

Detailed geological analyses of a plot belonging to the « AOC Gaillac » area have been carried out. This plot belongs to the left bank terraces of the Tarn River which coinciding with one of the three main terroirs of the AOC area. It is localised on the rissian-aged (≈ 200 000 yrs B.P.)

Effect of irrigation regime on carbon isotope ratio (δ13c) in different grapevines

In Castilla-La Mancha as other winegrowing regions, vineyards suffer the effects of the global climate warming. Severe spring and summer droughts are increasingly frequent, which concur with the phenological stages most susceptible to water and temperature stress. Under these conditions, irrigation use is required in order to ensure the vineyard growing sustainability. However water resources are increasingly limited, for this reason is required to choose cultivars displaying high water use efficiency.

Interaction among grapevine cultivars (Sangiovese, Cabernet-Sauvignon and Merlot) and site of cultivation in Bolgheri (Tuscany)

Different “landscape unit” have been identified in Bolgheri area (a viticultural appellation in the Tirrenian coast of Tuscany) by the aid of pedological, landscape and agronomic observations in the 1992-1993 period. In all cultivar (Sangiovese, Cabernet Sauvignon and Merlot) x landscape unit combinations, experimental plots were chosen in homogeneous vineyards, single cordon trained (about 3300-4500 vines/hectare). Grape maturation was studied by weekly samples of berries from veraison to vintage in the 1992-1995 period. At harvest yield and must composition traits were measured and, from the most représentative plots, sixty kilograms of grapes were harvested each year and vinified according to a standardised scheme. Wines were evaluated by standard chemical and sensory analyses.

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

The importance of soil and geology in tasting terroir; a case history from the Willamette valley, Oregon

Wines differ from each other based on seven different factors: the type of grape; the bedrock geology and resulting soils; the climate; the soil hydrology; physiography of the site; the winemaker and the vineyard management techniques. The first five of these factors make up what the French call terroir, “the taste of the place”.