Terroir 2020 banner
IVES 9 IVES Conference Series 9 From grapes to sparking wines: Aromas evaluation in a vine-spacing

From grapes to sparking wines: Aromas evaluation in a vine-spacing

Abstract

Aim: Wine aromatic profile is a combination of viticulture and oenological practices and it is related to character, quality, and consumer acceptance. Based on the competition between soil capacity and canopy development, and on the potential to produce sparkling wines at Caldas, in the south region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1.100m), the aim of this work was the evaluation of the development of aromas (secondary metabolites) from grapes to sparkling wines in a vine-spacing experiment and whether the distance between the vines can influence the aromatic profile of the sparkling wines (final product). 

Methods and Results: The study was conducted with grapes from a 7-year-old vine-spacing experimental vineyard located at Caldas city and their respective must, base wine, and sparkling wine from vintage 2016 of the cultivar Chardonnay (Vitis vinifera L.) grafted onto 1103 Paulsen rootstock, in a clayey soil, and trained on a vertical shoot positioned trellis. Grapes were harvested in the maturity stage for sparkling wines, which were obtained by the traditional method. The volatile compounds in the specimens described were analysed by HS-SPME/GC-MS. Considering the five vine-spacing systems studied (0.5 m, 0.75 m, 1 m, 1.5 m, and 2 m), around 60-80 volatile compounds (secondary metabolites) were identified in the free form for all the specimens studied and PCA analysis showed discrimination among them. Thus, some compounds were slightly higher in must and wines than in berries (e.g., terpenoids, carotenoids). While in the grapes and must the high number of compounds was related to aldehydes and alcohols, in the base and sparkling wines it was related to esters, benzenoids and fatty acids compounds. These compounds resemble pleasant, powerful, floral, fruity odours of apricot and pineapple-banana note, and have an influence on foam.

Conclusions: 

All the processes (grapes metabolism, first fermentation and sur-lie) influenced the development of the aromas. Although the aromatic profile of the five vine-spacing systems sparkling wines was slightly different, a sensorial analysis would be an additional tool to this work to assess if these variations would be noticed by final consumers. 

Significance and Impact of the Study: This study impacts on the knowledge of the products obtained in this terroir, in which conditions one can have a product that pleases the final consumer more and also has a good production. In other words, the consideration for the balance among grape-growing and winemaking practices, productivity/economy, and quality of the final product.

Download the PDF

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Naíssa Prévide Bernardo1,2*, Aline de Oliveira1,2, Renata Vieira da Mota3, Francisco Mickael Medeiros Câmara3, Isabela Peregrino3, Murillo de Albuquerque Regina3, Eduardo Purgatto1,2

1Food and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
2Food Research Center, University of São Paulo, São Paulo, Brazil 
3Agricultural Research Company of Minas Gerais, Experimental Farm of Caldas, Grape and Wine Technological Center, Caldas – Minas Gerais, Brazil

Contact the author

Keywords

Vitis vinifera, food analysis, aromatic profile, PCA analysis, HS-SPME, GC-MS, Chardonnay grapes, vine-spacing systems

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Facteurs physiques et biologiques affectant la production viticole et vinicole de la région avec dénomination d’origine “Condado de Huelva” (SW d’Espagne)

Les facteurs physiques et biologiques du milieu naturel affectant la production viticole de la R.D.O. “Condado de Huelva” et quelques relations les concernant sont étudiés dans les systèmes de la production vinicole ; le bon fonctionnement du Vignoble ayant besoin par ailleurs, du concours d’autres facteurs (Reynier, 1989 ; Paneque et al., 1996, a,b).

Read More

NIR spectroscopy as a contacless rapid tool to estimate the amino acids profile in intact grape berries

Nitrogen composition of grape berries plays a key role in determining wine quality, affecting the development of alcoholic fermentation and the formation of volatile compounds. Grape nitrogen composition is influenced by several factors such as viticultural practices, soil management, timing or rate of fertilization and use of rootstock, among others.In this study a proximal, non-destructive tool based on NIR spectroscopy is presented to track the accumulation of a wide range of amino acids in intact grape berries during the ripening process.

Read More

Cartography of « Terroir Units » is a Tool to Improve the Ré Island Vineyard Management (France)

A study of « terroirs » was achieved from 2003 to 2005 in the whole vineyard of the Ré island (17, France). Over more than 1,990 ha, a cartography at the 1/10.000 scale, including characterization of climatic, pedological, geological and hydrogeological components of « Basic Terroir Units » (B.T.U.) was made. Also, a survey among wine growers was conducted. All data were treated together in a G.I.S. connected to a data base. 22 kinds of map were built (B.T.U. and components, soil water reserve, vine functioning potentials, varieties, rootstocks, viticultural practices and soil management).

Read More

Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Micropropagation is an important alternative to conventional methods of plant propagation. The objective of this study was to optimize a protocol for in vitro micropropagation of selected grapevine hybrids (H19 and H20) that are included in our breeding program. For the sprouting initiation experiment, nodal cuttings with only one axillary bud from two hybrids were separated, disinfected, and cultivated in 50% Murashige Skoog nutrient medium (½ MS) and Woody Plant Medium (WPM), adding 4.4 µM benzyladenine (BA) in both mediums.

Read More

The heritage behind the very old vineyards – The novelty with tradition for the future 

In Portugal, the prospection and conservation of representative samples of intra-varietal variability of grapevine has been carried out for 46 years, and in 2010 an infrastructure was created for the conservation of all these genetic resources – the portuguese association for grapevine diversity (porvid) experimental centre for the conservation of grapevine diversity. the aim is to save the genetic identity of ancient varieties to prevent their imminent loss and to preserve the raw material for current and future selections, thus adding economic value and sustainability to the vine and wine sector.

Read More