Terroir 2008 banner
IVES 9 IVES Conference Series 9 Influence of the year and the environmental factors on condensed tannins from Cabernet franc grapes

Influence of the year and the environmental factors on condensed tannins from Cabernet franc grapes

Abstract

The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines.
The influence of the environmental factors on the Cabernet franc composition in condensed tannins was studied in Saumurois and Touraine. For 3 years, a network of 14 plots was conducted in an identical way in terms of viticultural management. The biochemical composition of the berries was analysed, in particular for the condensed tannins, by RP-HPLC after fractionation and thiolysis.
The results showed that the type of soil did not discriminate the plots. However, the quantity of tannins was influenced by the climatic variables except for sunshine. The duration of the vegetative cycle and its precocity had a significant influence on the percentage in prodelphinidin. The average degree of polymerization was correlated with the delta C13 and with rainfall between flowering and ripening. This study showed a year effect on the content of tannins, expressed in g/kg, the DPm and the percentage in prodelphinidin. The proportion in galloyled units was correlated with the water stress during the period previous veraison and by the vigour of the vine.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Réjane CHAMPENOIS, Yves CADOT, Nicolas BOTTOIS, Gérard BARBEAU

INRA, UE 1117 Vigne et Vin, F-49070 Beaucouzé, France

Contact the author

Keywords

terroir, tanins condensés, Cabernet franc, Vitis vinifera

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Variability in the content of coarse elements in a viticultural plot in the Graves appellation: relationship with geophysical data

Il a été souvent démontré (Seguin, 1970), que les meilleurs terroirs sont ceux qui présentent pendant la période de maturation du raisin, une régulation et une limitation de l’alimentation hydrique de la vigne. Si on s’intéresse aux facteurs influençant ce régime hydrique, on constate le rôle prépondérant du taux d’éléments grossiers non poreux qui limitent la réserve utile du sol en diminuant le taux de terre fine. De plus, ces éléments grossiers jouent également un rôle au niveau du pédo-climat thermique car leur conductivité thermique et leur chaleur spécifique sont plus élevées que celles de la terre fine. Ainsi le sol se réchauffera et se refroidira plus rapidement (Saini et McLean, 1967), (Gras, 1994).

New food trend ahead? Highlighting the nutritional benefits of grapevine leaves

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

Fractal analysis of the hydrological information obtained from high-spatial resolution dems: application in terroir zoning of d.o. campo de Borja (Spain)

One of the characteristics of the terroir zoning studies that is more complex to manage is the scale dependence. Thus, terroir zoning studies of the same area at different scales are comparable but not equal. Fractal analysis has demonstrated to be a suitable tool to characterize and model natural elements within a defined range of scales.

New ways of grape pomaces valorization: production of functional beverages or nutraceuticals

The wine industry generates each year 20 million tons of by-products. Among them grape pomaces represent a big part that can be considered as a source of potentially bioactive molecules such as polyphenols. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called scoby.

Can grapevine intra-varietal genetic variability be a tool for climate change adaptation? A case study at a hot and dry environment

Climate change projections point to an increase of temperatures and changes in rainfall patterns in the mediterranean region.