Olfactometric and sensory study of red wines subjected to ultrasound or microwaves during their elaboration

Le terroir viticole, qui est la base de la délimitation des aires d’Appellation d’Origine Contrôlée, est une notion complexe dans laquelle sont en interaction la vigne, les facteurs naturels tels que le sol, le climat, ainsi que le facteur humain à travers les pratiques des viticulteurs. Le terroir conditionne la composition des raisins et ainsi la qualité et la typicité des vins qui en sont issus.

The concept of terroir or sense of place is almost as old as the wine industry. It is generally used as an all-encompassing term to reflect the effects of the biophysical environment in which grapes and their resultant wines are produced on the character of those wines. Historically, terroir has generally been considered at the regional or property scale.

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.
To maintain the socio-economic impact of this sector, new challenges need to be addressed.

Rotundone is the main aroma compound responsible for peppery notes in red wine. This positive and very potent molecule has an odor threshold of 8 ng/L in water and 16 ng/L in red wine. It has been detected in several grape varieties with some of the highest concentrations recorded in Syrah, Duras, Tardif and Noiret, an interspecific hybrid grown in the North-East of the USA. If several winemaking practices have been identified to lower rotundone in wine, up to date, no enological solution has proved its efficiency to maximize it. This means that efforts to produce high rotundone wines must be undertaken in vineyards. This work provides practical ways that can be used by winegrowers to modulate rotundone levels in their wines.

Parallèlement à la connaissance des aptitudes viticoles, le terroir témoigne d’une identité locale, d’une spécificité des conditions de productions et d’une originalité des lieux.