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…

Effects of management and seed mixture on species composition of vineyard inter-row vegetation, soil characteristics and grape berry traits

Context and purpose. Viticulture has exerted a profound influence on the landscape and biodiversity of numerous countries for centuries.

Read More

Climat et sol: critères d’évaluation et effets sur le comportement de la vigne

Le zonage viticole aborde en premier lieu la caractérisation des macroclimats aux échelles des grandes régions, pays, continents ou monde (géoviticulture).

Read More

Spectral features of vine leaves are influenced by their mineral content

The reflectance spectra of vegetation carry potentially useful information that can be used to determine chemical composition and discriminate between vegetation classes. If compared with analytical methods such as conventional chemical analysis, reflectance measurement provides non-destructive, economic, near real-time data. 

Read More

Prise en compte de la notion de terroir dans les AOC en France : Aspects Culturels

“The vine and the wine are great mysteries. Only the vine makes us intelligible what is the true flavor of the earth”. Colette. The notion of terroir has always been the basis of the notion of AOC from which it is inseparable. It is moreover the definition of the production zone which was at the start of the attempts to set up the designation of origin, at the beginning of the century, after the phylloxera crisis.

Read More

Non-invasive headspace sorptive extraction for monitoring volatile compounds production by saccharomyces and non-saccharomyces strains throughout alcoholic fermentation

Wine is a solution containing abundant volatile compounds which contribute to their aroma. Many of them are produced by yeast as metabolism by-products. Different yeast strains produce different volatile profiles. The possibility of studying the evolution of volatile compounds during fermentation, using sampling methods that not alter the volume of fermentation media, is of great interest. In spite of this, non-invasive methods to monitoring the evolution of volatile profile during fermentation have been seldom used. The goals of this work were to use by first time the headspace sorptive extraction (HSSE) as non-invasive method to monitor the evolution of volatile profiles throughout alcoholic fermentation and to study the changes on volatile profiles produced by Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation of a must with high sugar content.

Read More