Terroir 2014 banner
IVES 9 IVES Conference Series 9 From the “climats de Bourgogne” to the terroir in bottles

From the “climats de Bourgogne” to the terroir in bottles

Abstract

From a chemical composition point of view, wine is the result of complex interplays between environmental, genetic and human factors. The notion of terroir in viticulture involves the vine and its environment, including phenology, geography, geology, pedology and local climate of a vineyard, along with human inputs. On that basis, it could be assumed that, if grapes hold chemical fingerprints from a given terroir in their compositions, wines made of these grapes should also reflect related fingerprints. Very few strategies, based on the metabolodiversity of grape and/or wine, have tried to tackle the concept of Terroir in wine so far. Here, we report on the application of ultra-high resolution mass spectrometry, used as an untargeted approach, to the study of complex biochemical fingerprints of Pinot noir grapes and related wines from different plots (climats) in Burgundy, but grown/made by the same vinegrower/winemaker. Over three successive vintages, samples were mostly discriminated according to vintages. However within a given vintage, terroir-related signatures were more pronounced in grapes than in wines. In contrast, the single-run analysis of the same wines after bottle ageing clearly allowed for a significant separation between closely related vineyards from the Côte de Beaune and the Côte de Nuits, regardless of the vintages. For the first time, such results indicate that non-targeted experiments can reveal memories of environmental factors, which have impacted the wine’s metabolic baggage at the moment of its elaboration, through terroir-related metabolic signatures on a regional-scale that can potentially be as small as the countless “climats” of Burgundy. 

Download the PDF

DOI:

Publication date: August 18, 2020

Issue: Terroir 2014

Type: Article

Authors

Chloé Roullier-Gall (1,2), Marianna Lucio (2), Laurence Noret (1), Philippe Schmitt-Koplin (2,3) and Régis D. Gougeon (1) 

(1) Institut Universitaire de la vigne et du vin, Jules Guyot, UMR A 02.102 PAM AgroSupDijon/Université de Bourgogne, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France. 
(2) Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Ingolstädter Landstr. 1, 85758 Neuherberg, Germany 
(3) Technische Universität München, Chair of Analytical Food Chemistry, Alte Akademie 1085354 Freising-Weihenstephan, Germany. 

Contact the author

and  

Keywords

Pinot noir grapes, wine, terroir, FTICR-MS, vintage, “Climats de Bourgogne” 

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Effet terroir et arômes des muscats

L’étude porte sur trois terroirs du Roussillon, classés dans l’A.O.C. Muscat de Rivesaltes et concerne les 2 cépages de cette appellation : le muscat à petits grains et le muscat d’Alexandrie. Elle a pour objectif de connaître pour un terroir donné le meilleur choix de cépage.

Read More

Terroir valorization strategies in a reformed denomination area: the Prosecco case study

Aims: This work summarizes some of the upmost recent studies and valorization strategies concerning the Prosecco wine production area. After the geographical denomination Prosecco (DO) was strongly reformed in 2009, the newborn DOCG (controlled and guaranteed DO) and DOC (controlled DO) areas have required different and specific strategies to promote and protect the value of their production.

Read More

Role of PH and its management during vinification on the extraction during maceration and on the evolution during ageing of the phenolic compounda of red wine

Climatic changes cause significant variations in the composition of grapes. for red grapes, a mismatch between phenolic and technological ripening is often observed. There is also often a marked increase in pH and a reduction in fixed acids, which affect the stability and evolution of the wine during ageing. These experiments will provide more information on the role of pH during the winemaking of red wines on the extraction and evolution of phenolic compounds.

Read More

Closure permeability modulates the aroma expression of monovarietal white wines during bottle ageing

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.

Read More

Innovative red winemaking strategy: biosurfactant-assisted extraction and stabilization of phenolic compounds

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

Read More