Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Key odorants of french syrah wines from the northern rhone valley

Key odorants of french syrah wines from the northern rhone valley

Abstract

Little research has been undertaken to investigate the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley despite the historical importance of this cultivar for this wine region. The aim of the present work was to study the key odorants of Crozes-Hermitage wines made from two vintages with distinct climatic conditions (cool in 2013, warm in 2015) using supercritical CO2 dearomatized (sCO2) wine as a matrix for reconstitution studies, and the Pivot profile sensory method for omission tests. The volatile composition of the two wines was first assessed through determination of 76 molecules. Then, the impact of four matrices (synthetic wines with 10% and 12.5% of ethanol, and dearomatized native wines through rotary evaporation or using sCO2) on the quality of the reconstitution was investigated. For both vintages, 35 molecules with OAV > 0.5 were identified in both wines, with rotundone and 3-sulfanylhexanol (3SH) enabling the strongest discrimination between the two vintages. Wine dearomatized using sCO2 was identified as the best matrix. The best models built using this matrix were composed of aroma compounds with OAV > 5 and OAV > 10 highlighting that this dearomatization approach can be valuable to reconstitute the aroma of wine using a small number of molecules. For the 2013 wine, the omission of rotundone and 2-furfurylthiol had the greatest impact on the olfactive profile for non-anosmic and anosmic panelists to rotundone, respectively. 3SH, whose omission decreased the rating of the “fruity” attribute, was identified as the main contributor to the aroma of Syrah wine produced in 2015.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Olivier GEFFROY1*, Marie MORÈRE2, Grégory PASQUIER1, Ricardo LOPEZ3 and Jean-Stéphane CONDORET4

1PPGV, Université de Toulouse, INP-PURPAN, 75 voie du TOEC, 31076 Toulouse Cedex 3, France
2CRITT GPTE, 4 Allée Émile Monso, 31030 Toulouse cedex 4, France
3LAAE, Universidad de Zaragoza, Pedro Cerbuna 12, 50009 Zaragoza, Spain
4LGC, UMR CNRS 5503, 4 Allée Émile Monso, 31030 Toulouse cedex 4, France

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Contribution of viticultural and oenological factors to the aromatic potential of white Colombard wines from the south west of France Gascony vineyard

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.
Read More

Comparison of ancestral and traditional methods in the elaboration of sparkling wines; preliminary results

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

Read More

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

Read More

Genomic characterization of extant genetic diversity in grapevine

Dating back to the early domestication period of grapevine (Vitis vinifera L.), expansion of human activity led to the creation of thousands of modern day genotypes that serve multiple purposes such as table and wine consumption. They also encompass a strong phenotypic diversity. Presently, viticulture faces various challenges, which include threatening climatic change scenarios and an historical track record of genetic erosion. Paritularly with regards to wine varieties, there is a pressing need to characterize the extant genetic diversity of modern varieties, as a means to delvier knowledge-based solutions under a rapidly evolving scenario, that may enable improved yields and profiles, resistance to pathogens, and increased resilience to climate change.

Read More

Impact of Metschnikowia pulcherrima and Saccharomyces cerevisiae in mixed fermentation on volatile compounds and energy sustainability in Lugana wine

In recent years, heightened awareness of the environmental impact has led to sustainability as a key issue for the winemaking sector.

Read More