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…

Effect of early defoliation on volatile composition and sensory properties of aglianico red wines

The aim of this work was to study the influence of early defoliation in the vineyard on Aglianico wines quality from Apulia region (Italy). Early defoliation was conducted in commercial Aglianico

The complex response of Mediterranean viticultural systems to climate change: a case study from France and Australia

Climate change could put at risk viticultural areas situated at the hotter margins of Vitis vinifera growth climatic range. We focus on two such regions with a Mediterranean climate

Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts. METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts.

Using a grape compositional model to predict harvest time and influence wine style

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

The modification of cultural practices in grapevine cv. Syrah, does it modify the characteristics of the musts?

The work shows the results of a year of experimentation (2020) in a Syrah variety vineyard in La Roda (Castilla-La Mancha, Spain). The trial approach was on a randomized block design with two factors: Irrigation (I) and Pruning (P).
Irrigation schedules were adjusted to apply amounts close to 1,500 m3/ha. With this provision, 2 different irrigation treatments were proposed: I1) Start of irrigation from pea-sized grape to post-harvest (providing at least 20 % of the total amount of irrigation water to be provided post-harvest); I2) Start of irrigation from pea-sized grape to harvest (usual irrigation practice in the study area). Pruning was proposed with two treatments, one at the end of January (P1), which is pruning on a conventional date; and P2) pruning carried out at the beginning of budding. In total, 4 repetitions were designed with 4 elementary plots, each one of them representing one of the proposed treatments (I1P1; I1P2; I2P1; I2P2). In total, 16 plots were worked on and each elementary plot consisted of 30 strains, distributed in 3 lines.
The productive response was evaluated with the yield results of the harvest harvested at 23 ºBrix. The qualitative response was measured in the musts through the indices of technological (acidity, pH and potassium) and phenolic maturity and aromatic compounds in free and glycosylated fractions. The treatments tested had, in general, an effect on the different variables analyzed.