Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Impact of climate change on the aroma of red wines: a focus on dried fruit aromas

Impact of climate change on the aroma of red wines: a focus on dried fruit aromas

Abstract

The volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure. Of course vinification of non-healthy grapes can induce off-flavors in the wine. All these parameters are strongly linked with the climate (meso or micro), and its modification may induce strong modification of the grape composition. In this context, several studies were run these last years to study the origin of the dried fruit flavors (DF, prunes and dried figs) detected in must and young red wines. Indeed, these nuances are becoming more and more frequent in young wines, especially those made from Merlot grapes.

The aroma compound composition of Merlot (M) and Cabernet Sauvignon (CS) musts and wines was investigated to identify specific molecular markers responsible for DF. Organic extracts were prepared and analyzed by GC-O-MS. Furaneol (1), homofuraneol (2), γ -nonalactone (3), 3-methyl-2,4-nonanedione (4), (Z)-1,5-octadien-3-one (5), δ-decalactone (6), and massoia lactone (7) were detected at high concentrations (higher than their individual detection thresholds) in musts or wines marked by DF aromas. Certain molecular markers of DF aromas were specific to musts or wines. Reconstitution experiments revealed that a specific mixture of compounds (1-4) expressed these aromas in red wines. Additional experiments conducted with 180 wine consumers revealed how the level of these compounds might modify their willingness to pay (WP).

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Alexandre Pons

Unité de recherche Oenologie – EA 4577 – USC 1366 INRA – ISVV – Univ. de Bordeaux, Villenave-d’Ornon – France

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Olfactometry approach to assess odorant compounds of grape spirits used for Port wine production-first results

The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness
Read More

Effects of different crop load and pruning aplications on vi̇ne growing, grape yi̇eld and quality parameters of early sweet (Vitis vinifera L.) grape variety

It is important to examine the yield quality elements of table grape varieties. There are great differences in winter and summer pruning of the early sweet grape variety. For this reason, in the study, the effects of different crop loads and pruning processes on grape yield, quality characteristics and vine development in the early sweet (vitis vinifera L.) Grape variety were investigated.

Read More

Pinot blanc: how terroir and pressing techniques impact on the must composition and wine quality

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

Read More

Contribution of Piperitone to the mint nuances perceived in the aging bouquet of red Bordeaux wines

During the tasting of a fine, old wine, the aromas generated in the glass are intertwined in an intimate, complex manner, expressing the fragrance of the aging bouquet. This aging bouquet, which develops during bottle storage through a complex transformation process, may result in a broad palette of nuances. Among these, undergrowth, truffle, toasted, spicy, licorice, fresh red- and black-berry fruit and mint descriptors were recently identified as features of its olfactory representation for red Bordeaux wines. Although a targeted chemical approach focusing on volatile sulfur compounds revealed the role played by dimethyl sulfide, 2-furanmethanethiol, and 3-sulfanylhexanol as molecular markers of the typicality of the wine aging bouquet of red Bordeaux wines, its chemical transcription has only partially been elucidated.

Read More

Optimization of the acquisition of NIR spectrum in grape must and wine 

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Read More