Terroir 2010 banner
IVES 9 IVES Conference Series 9 Etude des effets millésime, situation et sol à partir d’un observatoire du Gamay en beaujolais

Etude des effets millésime, situation et sol à partir d’un observatoire du Gamay en beaujolais

Abstract

Des expérimentations sur Gamay ont été réalisées en Beaujolais de 2000 à 2006 sur 10 parcelles d’AOC différentes. De nombreuses mesures ont été effectuées à différents stades (vigne, baies récoltées, vinification et bouteille avec ou sans vieillissement). Ces mesures sont également de natures différentes (données phénologiques, analytiques, dégustation). Des analyses de la composition des sols sont également disponibles. Des travaux d’analyse de données ont permis d’effectuer une analyse exploratoire de la base de données afin de déterminer et quantifier les effets de divers facteurs (parcelle, millésime) sur certains des paramètres mesurés au cours du procédé de vinification. Ces effets ont également été mis en relation avec l’analyse des sols.

Les résultats confirment l’effet important du millésime. Une typologie des millésimes se dégage grâce aux outils utilisés. Un fort effet parcelle est également mis en évidence. Une corrélation existe entre couleur et acidité. Il est vérifié que la variable de rendement n’est pas responsable de l’effet parcelle pour les témoins. L’effet parcelle est en partie bien expliqué par la précocité, liée en général à l’altitude et au climat. Par contre cet effet est peu expliqué par le type d’AOC. La typologie de composition des sols présente un lien avec le type d’AOC. Les Beaujolais-Villages présentent notamment une bonne homogénéité. La composition des sols semble avoir peu d’impact sur le raisin et le vin produits sur les témoins.

English version: From 2000 to 2006 an important study was carried out on 10 plots in different Beaujolais AOC. Numerous measures were made at different stages (vine, must, vinification) with different nature (phenology, chemical, sensorial analysis). Data analysis have allowed to determine and quantify factor effects such as situation or vintage on wine characteristics. Soil analysis were also used in this study.

Results confirm important effect of vintage and it is possible to classify the different vintages with statistic tools used in this study. An important situation effect, independent of yield, was also highlighted. This effect is well explained by earliness but poorly by AOC. A strong correlation exists between wine color and acidity. There is a good relation between soil type and AOC, particularly with Beaujolais-Villages. But soil composition seems to have a weak influence on grape and wine characteristics.

Download the PDF

DOI:

Publication date: October 6, 2020

Issue: Terroir 2010

Type: Article

Authors

V. Lempereur (1), S. Preys (2), J.Y. Cahurel (1)

(1) IFV-SICAREX-Beaujolais, 210 boulevard Vermorel, BP 320, 69661 Villefranche Cedex, France
(2) Ondalys, 385 avenue des Baronnes, 34730 Prades-le-Lez, France

Contact the author

Keywords

Data analysis – earliness – situation – soil – vintage

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality. ¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.
Read More

Quantification of newly identified C8 aroma compounds in musts and wines as an analytical tool for the early detection of Fresh Mushroom Off-Flavor

The Fresh Mushroom Off-Flavor (FMOff) is a concerning undesirable aroma in wine specific of certain vintages, characterized by a typical button mushroom aroma. The appearance of this off-flavor is linked to the presence of certain fungus on the grape [1-3].

Read More

New oenological technology for adaptation to climate change: reduction of alcohol content during wine fermentation through stripping, with fermentative CO2

The capture and valorization of fermentative CO2 have been developed for several years by the company w platform for internal uses, notably in the cellars: inerting, cooling, reduction of water consumption, extraction, with aroma valorization. In a context of climatic warming during the vegetative cycle, grapes are currently harvested with a significant sugar concentration, a phenomenon that is expected to intensify in the coming decades. The high alcohol content of the resulting wines goes against the demand of customers who are seeking high-quality wines with less alcohol.

Read More

Spectral discrimination between Vitis vinifera and labrusca by spectroradiometric techniques

Brazil is one of the few countries where vineyards of Vitis labrusca and Vitis vinifera coexist in the same geographical spaces, due to complex processes of territorial occupation by successive waves of European settlers.

Read More

Teran grape quality influenced by different irrigation treatments

Teran is an important native variety grown in Istria known for its high level of polyphenols and intensive fruity character of wines. Teran’s yield and wine typicity have recently decreased due to climate changes (increased temperature and severe drought). Four drip irrigation treatments (25%, 50%, 75%, 100% of total evapotranspiration) and control were investigated for the influence on Teran yield and quality, where focus was given to the content and composition of main polyphenolic and volatile compounds in grapes. Irrigation positively influenced yield since the berry weight also increased with increased irrigation. This resulted in the highest yield for 100% ETc. The highest concentration of polyphenols had control, while the irrigation treatments did not differ significantly. However, there was a tendency to decrease concentration with increased irrigation probably due to the increased berry size, which led to a dilution effect. Regarding the volatile compounds, the most abundant group was alcohols, followed by acids.

Read More