Terroir 2016 banner
IVES 9 IVES Conference Series 9 How climate change can modify the flavor of red Merlot and Cabernet-Sauvignon

How climate change can modify the flavor of red Merlot and Cabernet-Sauvignon

Abstract

The main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma. Odoriferous zones reminiscent of these aromas were detected by gas chromatography coupled with olfactometry (GC-O). Three odoriferous zones were identified (OZ1, OZ2, OZ3). Using GC-MS with chemical standards, they were identified as (Z)-1,5-octadien-3-one (geranium), furaneol (caramel) and γ-nonalactone (coconut, cooked peach), respectively. Studies of their sensory properties and quantitative assays by GC-MS (EI/CI) in musts and wines were performed.

Furaneol and γ-nonalactone are well-known compounds in wines but have only rarely been reported in musts. On the contrary, the influence of (Z)-1,5-octadien-3-one on the aroma of must is reported for the first time. The perception threshold of this ketone in must is 1.2 ng/L and its concentration can exceed 200 ng/L in overripe merlot grapes. High concentrations of furaneol and γ-nonalactone were detected in musts and young red wines marked by dried fruit flavors. We also report the first results concerning the incidence of harvest date of Cabernet-Sauvignon grapes on the aromas and fine composition of musts and wines.

DOI:

Publication date: June 24, 2020

Issue: Terroir 2016

Type: Article

Authors

Lucile ALLAMY (1,2), Philippe DARRIET (2) and Alexandre PONS (2,3)

(1) Château Latour, Saint-Lambert, 33250 Pauillac, France.
(2) Université de Bordeaux, ISVV, EA4577, Unité de recherche OENOLOGIE, F-33882 Villenave d’Ornon, France. 3Seguin Moreau, Z.I. Merpins, B.P. 94, 16103 Cognac, France

Contact the author

Keywords

flavor, red wines, grapes, maturity, over ripening

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Comparison between satellite and ground data with UAV-based information to analyse vineyard spatio-temporal variability

Currently, the greatest challenge for vine growers is to improve the yield and quality of grapes by minimizing costs and environmental impacts. This goal can be achieved through a better knowledge of vineyard spatial variability. Traditional platforms such as airborne, satellite and unmanned aerial vehicles (UAVs) solutions are useful investigation tools for vineyard site specific management.

The temporal sensory interaction between 3-Mercaptohexanol, 3-Mercaptohexyl Acetate and Athanethiol using trata

Volatile sulphur compounds are a group of impact odorants with low odour thresholds that can contribute both positively and negatively to wine aroma. The varietal thiols, 3MH and 3MHA, are known to contribute positive tropical aromas to white wines and are most abundant in Sauvignon Blanc wines. The group of compounds contributing negative aromas are known as reductive sulphur compounds (RSCs) as they add a reductive aroma of asparagus, cooked vegetables and rotten egg to wines. All these compounds play a part in and are a result of the sulphur pathway in the yeast cell during fermentation and therefore attempting to increase the concentration of the varietal thiols may directly influence the concentration of the RSCs. The varietal thiols and the low molecular weight RSCs are highly volatile and therefore their sensory perception can change rapidly over time.

Delimitation of Saint-Bris AOC: example of reasonning delimitation criteria from production customs

La définition de l’Appellation d’Origine précise que les caractères du produit doivent être dus au milieu géographique, celui-ci intégrant des facteurs naturels et humains.

Trans-resveratrol concentrations in wines Cabernet Sauvignon from Chile

This study evaluated the levels of trans-resveratrol in commercial wines made from Cabernet Sauvignon grapes from different valleys of Chile stilbenes. The Cabernet Sauvignon is the most planted variety in Chile, being 38% of the total vineyard country. Chile is the fourth largest wine exporter in the world, so it is important to evaluate the Cabernet-Sauvignon wines in their concentration levels of trans-resveratrol and its relation to the benefits provided to human health in moderate consumption. Evaluation comprises commercial wines from different valleys of Chile and its relationship with climatic characteristics, soil and vineyard handling.