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…

Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation. Grape processing aims to extract maximum amount of the precursors from the berry skin to increase the potential for a strong varietal aroma in the wine. Subsequent yeast selection plays an important part in this process.
Read More

Aroma compounds involved in the fruity notes of red wines potentially adapted to climate change.

Currently, climate change represents one of the major issues for the wine sector. The increasing temperature already recorded and expected in the upcoming years reduce the vegetative cycle of the grape varieties planted in Bordeaux area, affecting the physicochemical parameters of grapes and consequently, the quality of wine. From a sensory point of view, the attenuation of the fresh fruity character in some varietals is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive and ecological strategy on global warming, some winegrowers have initiated changes in the Bordeaux blend of vine varieties using late-ripening grape varieties [2]. 

Read More

Wine chemical markers assess nitrogen levels in original grape juice

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

Read More

Intra-varietal diversity in cv. ‘Tempranillo Tinto’: phenological stages

‘Tempranillo Tinto’ is one of the most relevant grapevine cultivars worldwide. Despite its early ripening and relatively short vegetative cycle, which may not be ideal for high-quality grape and wine production in warming conditions, its long-standing cultivation has led to an intense multiplication by cuttings, which originated the high level of clonal variation currently available. Now, this intra-varietal diversity provides an interesting opportunity for cultivar improvement by identifying genotypes with better adaptation potential.

Read More

Soluble solids and firmness responses of a very slow ripening mutant to ripening acceleration treatments

Wine grapes have the ability to accumulate high amounts of hexoses (glucose and fructose), which is considered one of the main processes occurring during the ripening stage. Sugar accumulation dynamics respond to genetic, environmental and vineyard management factors, with a changing climate leading to advanced and faster sugar accumulation worldwide. Research on mitigation techniques to this phenomenon is ongoing, with the largest focus being vineyard techniques to delay sugar accumulation. Breeding represents another powerful tool to address the issue of high sugar concentration at harvest, since historical trends of selecting best sugar-accumulators may be inverted to breed varieties that accumulate diminished concentrations of hexoses while maintaining optimal acidity, color, mouthfeel and aroma compounds.

Read More