Terroir 2020 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2020 9 History and innovation of terroir 9 Recent advancements in understanding the terroir effect on aromas in grapes and wines

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Abstract

OENO One – Special issue

Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by environmental factors such as soil and climate. By deconstructing the effect of measurable soil and climate parameters on grape and wine aroma compounds, the terroir effect on wine typicity can be better understood. Climate influences on vine development and grape ripening are mainly associated with temperature, radiation and rainfall, while soil influences are primarily associated with water availability and nitrogen supply. Significant advances have been made over recent years in understanding wine aromas and their molecular basis and influences of climate and soil on a wide range of molecules responsible for wine aroma expression. This article aims to review these recent research advances to obtain a more comprehensive understanding of how terroir influences wine typicity. The effect of terroir on wine quality and typicity is sometimes considered intangible and difficult to explain on a scientific basis. By combining agronomic, analytical and sensory approaches, however, this review shows that the terroir effect is mediated by measurable factors that can easily be monitored in the vineyard. Assessment of the results compiled by this review allows the suggestion that terroir expression at specific sites might be maximized by choosing appropriate plant material in relation to soil and climate, by acting on manageable parameters like vine water and nitrogen status, or by implementing canopy management to modify microclimate in the bunch zone.

Download the PDF

DOI:

Publication date: March 19, 2021

Issue: Terroir 2020

Type: Video

Authors

Cornelis van Leeuwen1*, Jean-Christophe Barbe2, Philippe Darriet2, Olivier Geffroy3, Eric Gomès1, Sabine Guillaumie1, Pierre Helwi4, Justine Laboyrie2, Georgia Lytra2, Nicolas Le Menn2, Stéphanie Marchand2, Magali Picard2,5, Alexandre Pons2,6, Armin Schüttler2,7 and Cécile Thibon2

1EGFV, Université de Bordeaux, Bordeaux Sciences Agro, Inrae, ISVV, 33882 Villenave d’Ornon, France
2Unité de Recherche OEnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, 33882 Villenave d’Ornon France
3PPGV, Université de Toulouse, INP-PURPAN, 75 voie du TOEC, F-31076 Toulouse Cedex 3, France
4Texas A&M AgriLife Extension Service, TAMU, Lubbock 79403, Texas, United States
5Demptos Research Center, CESAMO, Institut des Sciences Moléculaires, Univ. Bordeaux, 351 Cours de la Libération, F-33405 Talence, France
6Tonnellerie Seguin-Moreau, ZI Merpins, 16103 Cognac
7Hochschule Geisenheim Unversity, Von-Lade-Strasse 1, 65366 Geisenheim, Germany

Contact the author

Keywords

Terroir soil climate temperature radiation water balance nitrogenvine wine aroma typicity

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

The Baco Blanc, the Armagnac hybrid variety adapted to the viticultural challenges of tomorrow

Today in the wine industry, a lot of alternatives are available for reducing phytosanitary inputs. Among these, prophylaxis, the use of biocontrol products and the deployment of pathogen-resistant vines are the most promising. eugenol (2-methoxy-4-(2-propenyl)-phenol), a molecule with recognised antifungal properties, can contribute to the last two alternatives. This molecule has been identified as an endogenous compound in the baco blanc hybrid variety used in armagnac pdo, which is at least tolerant to botrytis cinerea.

Read More

Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.

Read More

Using atmospheric and statistical models to understand local climate and assess spatial temperature variability at a fine scale over the Stellenbosch wine district, South Africa

Atmospheric and statistical models were used to increase understanding of potential climatic impacts, resulting from mesoscale physical processes that cause significant temperature variability for viticulture within the Stellenbosch Wine of Origin district. Hourly temperature values from 16 automatic weather stations and 40 tinytag data loggers located in the vineyards were analysed.

Read More

Towards a spatial analysis of antique viticultural areas: the case study of Amos (Turkey) and some other places

Interpretation of ancient texts, such as the Amos epigraphic farming leases, questions both locations and spatial extents of the viticultural area, as well as soils, landscapes, cropping methods

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More