Terroir 2016 banner
IVES 9 IVES Conference Series 9 Changes in the composition and extractability of flavonoids in Cabernet-Sauvignon: influence of site, climate and vine water status

Changes in the composition and extractability of flavonoids in Cabernet-Sauvignon: influence of site, climate and vine water status

Abstract

The purpose of the study was to monitor berry development as a function of site, vine water status and climate in order to improve our understanding of the role played by climate change on secondary metabolites relevant to wine quality. 35 wineries, consisting of 75 vineyard blocks, mainly located within the Napa Valley were monitored throughout the 2015 growing season.

Across the studied sites, there was a large difference in climatic conditions, ranging up to 700 growing degree days. This large difference in heat accumulation profiles, as well as heat events, in the local area allowed us to better understand the change in phenolic concentration, composition and extraction profiles over a range of pedoclimatic areas. Vine water status was measured throughout the season using sap flow sensors within the berry sampling area. For each site, berry samples were collected at five times between veraison and commercial harvest. Skin and seed exhaustive extractions (2:1 acetone:water) were done after the pulp was removed from the berry and the skin separated from the seed. Partial extractions of berries was done on crushed whole berries in a 16% v/v ethanol solution containing 100 mg/kg of SO2 in order to develop an understanding of phenolic extractability over the space-time-climate continuum. Extracted phenolics were monitored using four separate HPLC methods in order to provide information on low molecular mass phenolics as well as tannin concentration, composition and activity.

A discussion of climate change impact on premium wine production regions is given in the context of the variation in phenolic chemistry observed in this study.

Download the PDF

DOI:

Publication date: June 24, 2020

Issue: Terroir 2016

Type: Article

Authors

James R. Campbell (1,2), James A. Kennedy (1,3), Thibaut Scholasch (2)

(1) Department of Viticulture and Enology, California State University, Fresno, USA
(2) Fruition Sciences SAS, Montpellier, France
(3) Current affiliation: Constellation Brands, Inc., Madera, CA, USA

Contact the author

Keywords

Cabernet-Sauvignon, terroir, vine water status, viticulture, climate

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Pinot blanc: how terroir and pressing techniques impact on the must composition and wine quality

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

Read More

Exploring the use of high-power ultrasound in white and rosé winemaking

Since the approval in 2019 of the use of high-power ultrasound (US) in winemaking to support extractive processes from grape to must, the study of this technology in red winemaking has increased significantly, with laboratory and semi-industrial scale studies.

Read More

Study of the colour and phenolic evolution of three different tannin/anthocyanin ratios over time in a model wine

Phenolic compounds are important quality indicators in red wine. A large number of polyphenols play an important role in wine development, contributing to the colour and the sensory perception of the wines. Anthocyanins are the pigments responsible for the colour in young red wines while tannins are the principal contributors to the bitterness and the astringency of the wines. Wine polyphenols are considered more complex molecules than grape phenolics, due to the enormous number of chemical reactions which take place during the entire winemaking process and storage, forming more stable compounds.

Read More

Mannoproteins extraction from wine lees using natural deep eutectic solvents

Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].

Read More

Effects of the biodynamic preparations 500 and 501 on vine and berry physiology, pedology and the soil microbiome

In the pursuit of increasing sustainability, climate change resiliency and independence of synthetic pesticides in agriculture, the interest of consumers and producers in organic and biodynamic farming is steadily increasing. This is in particular the case for the vitivinicultural industry in Europe, where more and more producers are converting from organic to biodynamic farming. However, clear scientific evidence showing that biodynamic farming improves vine physiology, vine stress resilience, berry or wine quality, or is more sustainable for the environment is still lacking although this issue has been addressed by several research teams worldwide.

Read More